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Miso-Glazed Black Cod Recipe

  • Feeds 1 - 3 people
  • Prep time 00h 05
  • Cook time 00h 15
Description

Made famous by the world renowned chef, Nobu, this dish has inspired and delighted foodies from all corners of the globe! If you’re new to cooking fish at home, this ready-to-cook black cod fillet is perfect as it is marinated in a miso based-glaze, adding a deliciously sweet and oniony flavour, which caramelises when cooked. The fillet is from the centre cut of the cod, rather than the tail, which ensures that all the flesh is flaky and soft. Black cod fillets contain high levels of Omega-3 fatty acids, which are essential for a healthy diet.  Simply defrost and pop it in the oven – such a simple but amazing dish to serve at a dinner party! For extra caramelisation, use a blow torch gun to finish the glazing off, after you have taken the fish out of the grill.

Black cod is also known as Sablefish and Butterfish, is not actually in the cod family at all. The popular fish has many different names all over the world. The fish is extremely buttery, with a delicate flavour and silky texture, and is irresistible once you have tried one bite. The texture of the fish is incomparable to any other fish, and paired with this miso-glaze, makes an unbeatable seafood dish. It is so quick and simple to make, and will leave your dinner guests speechless!

  1. De-frost your cod fillet (black cod fish are found in the deepest waters of Alaska, where they are flash frozen to preserve freshness, and exported to the UK).
  2. Pre-heat your grill to 180 degrees Celsius.
  3. Place your marinated cod fillet on a baking tray lined with grease-proof paper. It’s very simple to make, as the fish is already marinated in the delicious famous miso-glaze, which doesn’t require any further seasoning. Black cod has a higher fat content than most other white fish, which makes the fish extremely buttery and tender.
  4. Cook cod under hot grill for 6-7 minutes. You will be able to tell when the fish is done as it will be flaky, golden and caramelised on top, and the pearly flesh will have turned to an opaquer colour when cooked. If you would like even more caramelisation and colour on the glaze, you can use a blow torch to finish.
  5. To serve, carefully place cod fillet on plate, lined with bamboo leaf. To garnish, use large green Shiso leaves and sprinkle with red amaranth micro-leaf. Enjoy every mouthful!

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