Step 1: In a small saucepan, bring the sake and mirin to a boil over high heat. Boil for 20 seconds to evaporate the alcohol.
Step 2: Turn the heat down to low and add the miso paste and sugar. Whisk constantly until the sugar has dissolved and the mixture is smooth.
Step 3: Remove from heat and let the marinade cool to room temperature. This is essential for the easy miso black cod recipe to ensure the fish doesn’t cook in the marinade.
Step 4: Pat the black cod fillets completely dry with paper towels. Place them in a glass container or a gallon-sized ziplock bag.
Step 5: Pour the cooled marinade over the fish, ensuring every surface is well-coated. Cover and refrigerate for 24 to 72 hours.
Step 6: When ready to cook, preheat your oven to 400°F (200°C). Lightly wipe the excess marinade off the fillets with your fingers.
Step 7: Heat a small amount of oil in an oven-proof skillet over medium-high heat. Sear the fish skin-side up for 2 minutes until caramelized.
Step 8: Flip the fish and move the skillet to the oven. Bake for 5-7 minutes until the fish flakes easily with a fork.
Step 9: Serve the easy miso black cod recipe immediately with rice and vegetables.