Restaurant-elegant, home-kitchen simple
Miso Glazed Cod
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Premium
$$$
Sarah Chen
(Updated )
Miso glazed cod is one of those dishes that feels impossibly elegant for how little effort it requires. Made famous by chef Nobu Matsuhisa, this preparation transforms a mild white fish into something deeply complex — the white miso paste provides umami and sweetness, the mirin adds a subtle rice-wine richness, and the broiler creates a gorgeous burnished glaze that shatters at the touch of a fork.
The key to this recipe is the marinade time. While you can get good results with just 30 minutes, marinating the cod overnight allows the miso to deeply penetrate the fish, seasoning it all the way through and creating a more pronounced caramelization under the broiler. The difference between a quick soak and an overnight one is the difference between a good dinner and a memorable one.
Serve this alongside steamed rice and quick-pickled cucumbers for a clean, balanced meal, or pair it with sauteed bok choy and a drizzle of sesame oil for something a bit more substantial. Either way, this is a dish that punches well above its weight class in terms of effort-to-reward ratio.
Ingredients
- 4 fillets 4 (6 oz) cod fillets, about 1 inch thick, patted dry
- 3 tbsp 3 tbsp white (shiro) miso paste
- 2 tbsp 2 tbsp mirin
- 1 tbsp 1 tbsp sake or dry white wine
- 1 tbsp 1 tbsp soy sauce
- 1 tbsp 1 tbsp light brown sugar
- 1 tsp 1 tsp toasted sesame oil
- 1 tsp 1 tsp fresh ginger, finely grated
- 1 tbsp 1 tbsp sesame seeds, for garnish
- 2 stalks 2 green onions, thinly sliced
Instructions
- 1
Whisk together the miso paste, mirin, sake, soy sauce, brown sugar, sesame oil, and grated ginger in a bowl until smooth.
- 230 minutes to overnight
Pat the cod fillets dry and place them in a shallow dish or zip-top bag. Pour the marinade over the fish, turning to coat all sides. Cover and refrigerate for at least 30 minutes, or ideally overnight.
- 3
When ready to cook, position an oven rack 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil and lightly oil it.
- 4
Remove the cod from the marinade, letting the excess drip off (but do not scrape it clean — you want a thin coating). Place the fillets on the prepared baking sheet.
- 57–9 minutes
Broil for 7–9 minutes, without flipping, until the glaze is deeply caramelized and the fish flakes easily with a fork. Watch carefully during the last 2 minutes to prevent burning.
- 6
Remove from the oven and let rest for 2 minutes. Garnish with sesame seeds and sliced green onions.
- 7
Serve immediately with steamed rice and your choice of vegetables.
Substitutions
CodSea bass, halibut, or salmon
Chilean sea bass is the traditional Nobu choice; salmon works wonderfully and is more affordable
SakeDry white wine or additional mirin
The alcohol cooks off under the broiler; the purpose is flavor depth
White misoYellow miso
Avoid red miso here as it is too strong and salty for delicate fish
Tips & Storage
Pro Tips
The longer you marinate, the better the flavor. Overnight is ideal, but even 30 minutes produces delicious results.
Watch the broiler like a hawk — the sugars in the glaze can go from perfectly caramelized to burnt in seconds.
Line your baking sheet with foil for easy cleanup; the caramelized miso glaze is sticky.
Let excess marinade drip off before broiling to prevent burning but keep enough for the glaze to form.
If your fillets are thinner than 1 inch, reduce the broiling time to 5–6 minutes.
Storage
Store cooked cod in an airtight container in the refrigerator for up to 2 days. Fish is best eaten fresh but reheats reasonably well.
Reheating
Gently reheat in a 300°F oven for 5–7 minutes. Avoid the microwave, which tends to make fish rubbery. The glaze will not re-crisp, but the flavor remains excellent.
Nutrition Facts
Per serving (1 fillet) · 4 servings
Calories240
Protein32g
Carbohydrates10g
Fat6g
Fiber1g
Sugar6g
Sodium650mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where do I find miso paste?
- Most grocery stores carry miso paste in the refrigerated Asian foods section, near the tofu. You can also find it at Asian markets or online. Once opened, it keeps for months in the refrigerator.
- Can I bake this instead of broiling?
- Yes. Bake at 400°F for 15–18 minutes until cooked through. You will not get quite the same caramelized crust, but the flavor will still be wonderful.
- Is this recipe gluten-free?
- Standard miso paste and soy sauce contain gluten. Use gluten-free tamari instead of soy sauce and check that your miso paste is made without barley (most white miso is made with rice, which is naturally gluten-free).
- What sides pair well with miso cod?
- Steamed jasmine or sushi rice, sauteed bok choy, edamame, quick-pickled cucumbers, or a simple seaweed salad all complement this dish beautifully.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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