Baked Cod with Miso

By • March 1, 2012 • 15 Comments

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Author Notes: Easy cod recipe that's a cinch to prepareAmanda Li

Serves 2 to 4

  • 1/2 cup miso
  • 1 cup mirin
  • 1 pound cod fillet
  1. Mix miso and mirin in pot and heat over low flame to dissolve miso.
  2. Let marinade cool, then dip fillets in the marinade and let it sit for 30 mins.
  3. Bake at 350° F for 10mins.
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Comments (15) Questions (1)

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Linda_and_lisa

23 days ago Double Helping

hmm...not sure what I did wrong, but this not not come out good for me. It was pretty flavorless and did not have that nice color in the picture.

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6 months ago anne

Wow. I had no mirin, so I used sake and simple syrup. White miso, not red. Used sea bass, not cod. The result? Best fish I've ever eaten, even counting restaurants. Granted, it is difficult to screw up sea bass, the stuff is just so damn good! But with the charred sweetness of "mirin" and salty bite of miso ... I will make this one again and again. Thanks Jenny and Amanda.

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7 months ago Salvegging

I would love to try this..if I'm low on the marinade ingredients could I get by with halving that since it seems you don't reduce it or use it all? Thoughts? Thanks!

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7 months ago Shannon

This was delicious! I used Halibut because it is in season and turned up the heat to 450º cooking it just to the point that the middle of the piec of fish was not quite done. Next time I'd add just a bit of oil to the sauce.

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7 months ago Horto

i thought if you heat miso to a high heat it takes all the goodness out

Me

7 months ago Amanda Li

Amanda is a developer at Food52.

@Eddie: red miso is a red color and is a little saltier and stronger flavored than yellow or white miso. here's a good article about it: http://www.bonappetit.com...

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7 months ago Eddie

Red Miso?

Me

7 months ago Amanda Li

Amanda is a developer at Food52.

@melissa: I like red miso for the color, but any kind will do. @amanda: yes salmon would be great with this! @sue: i would scrape off the marinade as best you can, because the sugar in the mirin will caramelize and burn. You could glaze it halfway with some extra marinade for extra color on top.

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7 months ago Sue

That should say before cooking.

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7 months ago Sue

Do you cook it in the marinade, it sort of looks like that in the picture, or take it out of the marinade after cooking?

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7 months ago Amanda

Could you use this recipe with a salmon steak instead?

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7 months ago teresa

that's a lot of miso and mirin, seems you could brush on and save all that...

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7 months ago melissa

Any particular miso?

Me

almost 2 years ago Amanda Li

Amanda is a developer at Food52.

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about 2 years ago Michael Hoffman

Michael is an engineer at Food52

Yum! I want to try this.