Baked Cod with Miso

By • March 1, 2012 17 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.

More Great Recipes: Cod|Fish & Seafood|Entrees|Fish

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Comments (17) Questions (1)


2 months ago kgw

Nice and simple way to prepare cod. I added the Miglore Caesar Salad, and, for dessert, the leftover Ricotta Lemon Bars. Washed it all down with a Paso Robles White, a la Rhone style: 80% Grenache Blanc, 20% Rousanne. . .Life is good.


6 months ago sollared

This was total garbage. I'm a college student, so I generally finish even the meh-est of the dishes I make, but I could not get past 5 bites of this. I love mirin and I love miso, but those two alone do not make a meal. I cook lots of Asian food and have been to Asia for extended periods and my gut told me not to use this recipe, but I was in a hurry and was too lazy to find another. I tried to salvage my fish by throwing it back in the pan for a minute with some soy sauce, ginger, and pepper, but the absurd amounts of mirin and miso had already brought it beyond salvation. I was able to eat a few more bites, decided to try some sriracha on it as a last resort, found that even worse, and just gave up.

If you reeeaaaallllyyy want to make this, I would suggest using (at most, probably less) a third of the miso and mirin (your wallet will thank you too), add in some chopped up ginger, maybe garlic, white pepper might help, definitely some soy sauce.


10 months 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.


over 1 year 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.


over 1 year 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!


over 1 year 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.


over 1 year ago Horto

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


over 1 year 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:


over 1 year ago Eddie

Red Miso?


over 1 year 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.


over 1 year ago Sue

That should say before cooking.


over 1 year 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?


over 1 year ago Amanda

Could you use this recipe with a salmon steak instead?


over 1 year ago teresa

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


over 1 year ago melissa

Any particular miso?


over 2 years ago Amanda Li

Amanda is a developer at Food52.

test comment


almost 3 years ago Michael Hoffman

Product Manager at Food52

Yum! I want to try this.