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an up-close shot of miso marinated cod with spicy peppers, sesame seeds, and broccolini on an aluminum sheet tray
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5 from 3 votes

Sheet Pan Miso Marinated Cod with Broccolini

Prep Time20 minutes
Cook Time15 minutes
Marinade Time1 day
Total Time1 day 35 minutes
Course: Main Course
Servings: 4
Author: Alex Snodgrass

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

Calories: 290kcal | Carbohydrates: 38g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 2286mg | Potassium: 142mg | Fiber: 4g | Sugar: 21g | Vitamin A: 1647IU | Vitamin C: 94mg | Calcium: 89mg | Iron: 2mg