Miso black cod is one of those recipes that tastes like it came out of a fancy restaurant but is actually really hard to mess up at home. The reason black cod is so different from other fish is its fat content. It is a fattier, richer white fish, which gives it this silky, buttery texture that almost melts when you take a bite. That fat also makes it super forgiving, so even if you cook it a little longer than you meant to, it stays moist. When you marinate it in sweet, salty miso and let it caramelize under the broiler, the edges get golden and glazed while the inside stays rich and tender. It is honestly one of the best fish dishes you can make at home, and it only takes a few ingredients.

• Black Cod – The star of the dish. Salmon, halibut or cod are great substitutes that hold the marinade well.
• Sake – The base of the marinade, adding depth and umami. Don’t omit
• Mirin – Adds sweetness and a subtle gloss to the marinade. Don’t omit.
• White Miso Paste – The signature flavor of the dish, adding umami and depth. Red miso works too but will be slightly stronger.
• Sugar – Balances the saltiness of the miso and helps caramelize the fish. Honey or maple syrup can substitute.
• Tamari – Adds a deeper savory note. You can also use soy sauce.