Why Miso Cod
This is the dish that made Nobu famous: a fillet of fish lacquered in sweet-salty miso until it caramelises to a deep, savoury glaze. The original uses black cod (sablefish), but the same marinade works beautifully on good Atlantic cod: the thick, snow-white flakes soak up the miso and turn silky and rich under the grill.
The trick is time, not skill. The marinade does the work while the fish sits in the fridge. All you do at the end is grill it. It looks and tastes like a £28 restaurant plate, and there’s barely 15 minutes of hands-on effort.
At Parkstone Fisheries we sell thick-cut cod fillets skinned and ready to marinate. Ask us for pieces from the shoulder end, which are the meatiest and hold together best. New to cooking cod? Our cod species guide covers everything from sourcing to seasonality.
Method
-
Make the den miso. Pour the mirin and sake into a small saucepan and bring to a gentle simmer over a medium heat. Let it bubble for 1 minute to cook off the raw alcohol. Turn the heat to low, whisk in the miso paste until completely smooth, then add the sugar. Stir for 2-3 minutes until the sugar has dissolved and you have a glossy, spreadable paste. Take off the heat and cool completely.
-
Marinate. Pat the cod fillets dry with kitchen paper. Coat each one all over in the cooled miso marinade, then place in a dish or a freezer bag, cover, and refrigerate for at least 8 hours, ideally 24. Don’t go much beyond 48 hours, as the salt in the miso will start to firm up the flesh too much.
-
Heat the oven. Preheat the oven to 200°C (180°C fan) and line a baking tray with foil, brushed with a little oil.
-
Wipe and bake. Lift the fillets out and gently wipe off most of the marinade with your fingers or a paper towel. The sugar catches and burns fast if you leave it thick. Lay the cod on the tray and bake for 8-10 minutes, until the fish is opaque and flakes easily when pressed with a fork. Thicker fillets need the full 10; thinner ones are done sooner.
-
Caramelise under the grill. Switch the grill (broiler) to high. Slide the tray underneath, 8-10cm from the heat, for 2-3 minutes, watching constantly, until the top is bubbling, golden and charred in patches. Finishing under the grill last is what gives you that glossy, freshly caramelised lacquer.
-
Serve. Rest for a minute, then plate up and scatter with spring onions and sesame seeds. Serve with steamed rice and pak choi or tenderstem broccoli, and a little pickled ginger on the side.
Tips from the Counter
- Plan a day ahead. The marinade is quick to make, but the fish genuinely needs its overnight rest. That’s where the flavour comes from. Make it the night before.
- Wipe before it goes near heat. A thick layer of miso will scorch to bitterness. A thin film is all you want on the fish; save the rest for basting.
- Watch the grill like a hawk. The sugar takes it from golden to burnt in under a minute. Stay at the oven.
- No sake? Dry sherry is the closest easy swap; a dry white wine will do at a push. Mirin is worth buying. Most supermarkets stock it now.
- Works on other fish. The same glaze is superb on salmon or a meaty piece of monkfish.
Ready to Make It?
Order fresh cod from Parkstone Fisheries. Cut thick and skinned to order at our Poole counter. Free delivery across all BH postcodes, £40 minimum order, or collect in store.