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Miso-Glazed Cod

Extremely flavorful, deeply-marinated cod with caramelized, sweet and salty edges.
Prep Time 1 day
Cook Time 15 minutes
Servings 2


Miso Glazed Cod

  • 2 tbsp 30 ml sake
  • 2 tbsp 30 ml mirin
  • 2 tbsp 14 g white miso paste
  • 1 tbsp 15 g sugar
  • 2 1/2 lb [225 g] black cod fillets or chilean sea bass

Sesame Soy Quinoa

  • 1 cup 185 g cooked quinoa
  • 2 tsp 10 ml sesame oil
  • 1 tsp 5 ml soy sauce
  • to taste toasted sesame seeds
  • to taste sliced green onions


Miso-Glazed Cod

  • In a small saucepan, bring the sake and mirin to a boil over medium-high heat. Stir in the miso and sugar until smooth, set aside and cool completely.
  • Pat the cod dry with paper towels and slather on the cooled miso marinade. Place in a dish, cover and place in the fridge overnight.
  • When ready to cook, preheat the oven to 400°F (205°C). Gently wipe off the excess marinade and place the fish in a foil-lined ovenproof dish. Bake for 10-15 minutes, based on thickness. The fish is done when it is opaque and flakes easily.
  • Finish by broiling: turn the broiler on high and watch carefully as the top caramelizes and turns a deep golden brown. Remove and enjoy immediately with the sesame soy quinoa.

Sesame Soy Quinoa

  • Gently toss together the quinoa, sesame oil and soy sauce. Taste and adjust sesame oil and soy if needed. Top with sesame seeds and green onions.

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