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I’m obsessed with Nobu’s black miso cod, but it’s not exactly a dish I can go and eat every week. This Sheet Pan Miso-Marinated Cod with Broccolini captures all the same flavors of that dish in a weeknight-friendly format.
This is such an easy recipe for home cooks of any level to recreate, but there’s one important detail — you need to marinate the fish for at least 24 hours. It’s an essential step that infuses the fish with all the beautiful, umami-packed notes of miso. I like to buy my fish on Sunday and prep the marinade (it doesn’t take more than 15 to 20 minutes), then cook this on Monday evening (or even Tuesday!) for dinner. Dinner is literally on the table in 15 minutes once the fish is pre-marinated!
Featuring delicate flaky fish coated in an umami-packed sauce with a touch of sweetness, this simple dinner is balanced and delightful. With an easy sheet pan preparation and some broccolini for a complete, nutritious meal, it’s the perfect answer to the age-old question of “what should we have for dinner tonight?”
Ingredients:
- Sake
- Mirin
- White Miso Paste
- Granulated Sugar
- Black Cod, Cod, or Halibut
- Broccolini
- Avocado Oil
- Kosher Salt
- Fresno Chile
- Sesame Seeds
- Green Onions
Step-by-Step:
Step One: make the marinade
In a small saucepan set over medium heat, combine the sake and mirin and bring to a simmer.
Step Two: add the miso paste
Add the miso paste and whisk until it is well combined and starting to bubble.
Step Three: add the sugar
Stir in the sugar and whisk over medium heat until the sugar is dissolved, 2 to 3 minutes.
Step Four: let the marinade rest
Remove from heat. Let the sauce rest until it comes to room temperature, 10 to 15 minutes.
Step Five: prep the fish
Meanwhile, place the fish fillets in a small baking dish or food storage container. When the marinade is completely cool, pour the marinade over the fish and spread so that it completely covers the fish. Cover with lid or plastic wrap and refrigerate for at least 24 hours or up to 3 days (depending on how fresh your fish is!). I like to do mine for 2 days for best results.
step six: preheat the oven
Once you are ready to cook your marinated fish, preheat the oven to 325℉ and line a large baking sheet with parchment paper.
step seven: prepare the broccolini
Trim the woody ends/tips off the broccoli and place on the prepared baking sheet. Drizzle with oil and sprinkle with salt. Toss until well coated and spread into an even layer, leaving 4 spots to place the fish fillets.
step eight: add the fish
Remove the fish fillets from the marinade and shake off any excess marinade. Nestle the fish fillets on the sheet pan with the broccolini. Top with sliced Fresno chiles, if desired.
step nine: bake the fish and veggies
Transfer to the middle rack of the oven and bake for 8 minutes. Next, turn the oven on broil and continue to cook until the fish is fully cooked through, flakes easily with a fork, and is browned on top, 3 to 5 more minutes. Note that oven broil temperatures vary, so it is very important to watch as it can burn easily.
step ten: garnish and serve
Remove from the oven, garnish with sesame seeds and green onions (if desired), and serve!
Look for miso paste near other Japanese condiments in your grocery store. It’s typically sold in a shelf-stable pouch, though you may also find it in a container in the refrigerated section. I like to use white miso paste, which has a light, mild flavor.
There is also a version made with chickpeas, which is gluten-free and soy-free!
This would also work great with regular broccoli florets, thick asparagus, green beans, or even sliced bell peppers!
If you’re looking for a nourishing, make-ahead dinner, I hope you’ll give this Sheet Pan Miso-Marinated Cod with Broccolini a try! Comment below and let me know what you think of this recipe!
looking for more easy fish recipes? try these!
Creamy Poached Halibut with Leeks
One-Pan Salmon with Herb Butter Couscous
Sheet Pan Miso Marinated Cod with Broccolini
Ingredients
For the Marinated Fish:
- 1/3 cup sake
- 1/4 cup mirin
- 2/3 cup white miso paste
- 1/4 cup granulated sugar
- 4 (6-8 ounce) filets of black cod, cod, or halibut
For the Sheet Pan:
- 2 bunches broccolini
- 2 tablespoons avocado oil
- 3/4 teaspoon kosher salt
- 1 Fresno chile pepper, thinly sliced (optional)
- sesame seeds, for serving (optional)
- green onions, thinly sliced on the diagonal, for serving (optional)
Instructions
Make the Marinade:
- In a small saucepan set over medium heat, combine the sake and mirin and bring to a simmer.
- Add the miso paste and whisk until it is well combined and starting to bubble.
- Stir in the sugar and whisk over medium heat until the sugar is dissolved, 2 to 3 minutes. Remove from heat. Let the sauce rest until it comes to room temperature, 10 to 15 minutes.
- Meanwhile, place the fish fillets in a small baking dish or food storage container. When the marinade is completely cool, spoon the marinade over the fish and spread so that it completely covers the fish. Cover with lid or plastic wrap and refrigerate for at least 24 hours or up to 3 days (depending on how fresh your fish is!). I like to do mine for 2 days for best results.
Cook the Fish and Veggies:
- Once you are ready to cook your marinated fish, preheat the oven to 325℉ and line a large baking sheet with parchment paper.
- Trim the woody ends/tips off of the broccolini and place on the prepared baking sheet. Drizzle with oil and sprinkle with salt. Toss until well coated and spread into an even layer, leaving 4 spots to place the fish fillets.
- Remove the fish fillets from the marinade and shake off any excess marinade. Nestle the fish fillets on the sheet pan with the broccolini. Top with sliced Fresno chiles, if desired.
- Transfer to the middle rack of the oven and bake for 8 minutes. Next, turn the oven on broil and continue to cook until the fish is fully cooked through, flakes easily with a fork, and is browned on top, 3 to 5 more minutes. Note that all oven broil temperatures vary, so it is very important to watch as it can burn easily.
- Remove from the oven, garnish with sesame seeds and green onion (if desired), and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
would regular cod work for this recipe? Also would leaving out the sugar and just doing the miso, sake, and mirin still be good? trying to cut back on sugar. thank you!
Yes, regular cod will definitely work! And I’m not sure about leaving out the sugar—you can definitely try reducing it or cutting it out altogether, or trying it with coconut sugar as an alternative!
Love it. Great inspiration. I used 50g of white Miso with 50ml hot water to mix up and dilute the paste, added a splash of sesame oil and a bit of rice vinegar, shook it in a jar and poured it over 2kg of regular cod fillet cut up into 8 chunks, in a deep steel rectangular tin. Left it for an hour or so in the fridge, boiled potatoes, when ready I drained them, coated with a bit of soy and sesame oil, on the tray, under a hot grill, then started boiling ‘broccolini’ and on a 28cm pan melted some butter and olive oil, when hot fried the cod for 3mins each side and it all came together great. My 5&11yo kids hoovered it up!
Thanks for the idea!
Sounds delicious!!
I made this and it was enjoyed by the whole family, including 6-year-old daughter. I used black cod and marinated for ~48 hours. This was my first time preparing black cod and I was not prepared for the pin bones in the fish! Will remove them prior to serving next time.
Skin on or off the fish? Thanks!
You can go either way- I usually do skinless because I am not much of a fish skin eater (unless it’s super crispy!!)
Is 992 cals for the whole dish?
It’s approximately 290 calories per serving!
Is the temperature of the oven supposed to be at 425 vs. 325? I did it at 325 as stated and it was still very undercooked after the allotted time. Otherwise, the flavor was great and you definitely need to marinate as long as possible!
Same question! I wonder if maybe it’s supposed to be 18 minutes? Just put my pan back in the oven.
325°F is the correct temp, but it may take longer to cook depending on how thick your fillets are!
Any specific sake you recommend?
This looks delicious! What could I use instead of Sake? Could I use a white wine?
You could use dry sherry or a very dry white wine instead!