Masa-Inspired Miso Black Cod at Home

In a medium bowl, whisk together the white miso paste, mirin, sake, granulated sugar, and soy sauce until smooth and well combined.

Pat the black cod fillets completely dry with paper towels. Place the fillets in a shallow dish or a large zip-top bag.

Pour the miso marinade over the fish, ensuring each fillet is thoroughly coated. Cover the dish or seal the bag, and refrigerate for a minimum of 24 hours, and up to 48 hours for best flavor.

When ready to cook, remove the fish from the marinade. Gently scrape off any excess marinade from the fillets (do not rinse). Pat the fish dry again with paper towels; this helps prevent burning and promotes good caramelization.

Preheat your oven's broiler to high, or preheat your oven to 400°F (200°C).

Heat the neutral oil in an oven-safe, non-stick skillet over medium-high heat until shimmering.

Carefully place the cod fillets, skin-side down (if applicable), into the hot pan. Sear for 2-3 minutes until the skin is golden brown and crispy.

Flip the fish fillets, then immediately transfer the skillet to the preheated oven or under the broiler.

Cook for another 7-10 minutes, or until the fish is opaque and flakes easily with a fork. If broiling, watch carefully as the sugar in the marinade can burn quickly; move the rack further from the heat if necessary.

Remove from the oven, garnish with sliced green onions or sesame seeds if desired, and serve immediately with steamed rice and your favorite Japanese-inspired vegetables.