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Miso Glazed Black Cod: A Luxuriously Buttery Delight with Baby Bok Choy and Shiitake Mushrooms

  • Author: Norah
  • Total Time: About 20 minutes (plus marinade time)
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Buttery soft black cod glazed in a simple and flavorful miso marinade that melts in your mouth. Served on a bed of sautéed baby bok choy and shiitake mushrooms, this elegant dish combines rich umami flavors with a tender, flaky fish — perfect for special occasions or an impressive dinner at home.

Ingredients

Scale

For the Miso Glazed Black Cod:

  • 1/3 cup white miso (use gluten-free if needed)

  • 1/3 cup sake

  • 1/3 cup mirin

  • 1/4 cup brown sugar

  • 4 (6 oz) black cod fillets (or substitute with Chilean sea bass, salmon, etc.)

For the Baby Bok Choy and Shiitake Mushrooms:

  • 1 tablespoon oil

  • 1 pound baby bok choy, sliced about 1/4 inch thick

  • 8 ounces shiitake mushrooms, stems removed and sliced

  • 2 cloves garlic, chopped

  • 1/4 cup dashi, broth, or water

  • 1 teaspoon soy sauce or tamari (use gluten-free if needed)

  • 1 teaspoon toasted sesame oil

Instructions

  • Make the marinade: In a bowl, whisk together white miso, sake, mirin, and brown sugar until smooth.

  • Marinate the fish: Place the black cod fillets in a shallow dish and coat evenly with the miso marinade. Cover and refrigerate for at least 30 minutes, up to 72 hours for deeper flavor.

  • Cook the fish: Preheat oven to 400°F (200°C). Remove excess marinade from fish and place fillets on a baking sheet lined with foil. Bake for 10 minutes or until fish flakes easily with a fork.

  • Prepare the vegetables: While the fish bakes, heat oil in a skillet over medium heat. Add garlic, baby bok choy, and shiitake mushrooms. Sauté for about 5 minutes until tender.

  • Add flavor: Pour in dashi or broth, soy sauce, and toasted sesame oil. Stir and cook for another 2-3 minutes until vegetables are coated and heated through.

 

  • Serve: Plate the miso glazed black cod over the sautéed baby bok choy and shiitake mushrooms. Drizzle some reserved marinade if desired.

Notes

Marinating longer (up to 72 hours) intensifies flavor and tenderness

Black cod is rich and buttery but can be substituted with similar fatty fish like Chilean sea bass or salmon.

Use gluten-free soy sauce or tamari to keep this dish gluten-free.

Dashi can be replaced with vegetable or chicken broth, or even water.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Marinate, Bake, Sauté
  • Cuisine: Japanese-inspired

Keywords: miso glazed black cod, misoyaki, Japanese fish recipe, black cod recipe

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Find it online: https://eazydishes.com/dinners/miso-glazed-black-cod-a-luxuriously-buttery-delight-with-baby-bok-choy-and-shiitake-mushrooms/