Description
Learn how to make restaurant-quality miso cod at home in just 20 minutes! This easy broiled fish recipe features a sweet and savory glaze made with white miso paste, honey, and soy sauce that caramelizes beautifully. Perfect for weeknight dinners or special occasions.
Ingredients
For the Cod:
- 4 cod fillets (about 5–6 ounces each), patted dry
For the Miso Glaze:
- ¼ cup white miso paste
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional, but recommended!)
Optional Garnish:
- Sliced green onions
- Toasted sesame seeds
Instructions
Preheat your oven to BROIL (high setting). Line a baking sheet with aluminum foil or parchment paper. This step is crucial—it makes cleanup so much easier, and you definitely don’t want sticky glaze baked onto your pan!
Quick tip: Place the oven rack about 6 inches from the broiler element. Too close and the glaze will burn before the fish cooks through.
In a small bowl, whisk together the white miso paste, soy sauce, honey (or brown sugar), rice vinegar, and sesame oil. Keep whisking until the mixture is completely smooth with no lumps. The miso paste can be a bit thick, so this might take a minute of vigorous whisking, but it’s worth it for that silky glaze!
The glaze should look glossy and pour easily. If it seems too thick, you can add a tiny splash of water.
Pat your cod fillets completely dry with paper towels. This is important! Any excess moisture will prevent the glaze from adhering properly and can make the fish steam instead of caramelize.
Place the dried cod fillets on your prepared baking sheet, spacing them a few inches apart.
Using a brush or the back of a spoon, spread the miso glaze evenly over the top of each cod fillet. Be generous! You want a nice thick coating that will caramelize beautifully. Make sure to cover the entire surface.
Slide the baking sheet into your preheated oven and broil for 6–8 minutes. Watch it like a hawk during the last few minutes—broilers can go from perfect to burnt quickly! You’re looking for the glaze to bubble, darken, and develop those gorgeous caramelized spots on top.
Note: If your glaze is browning too quickly but the fish isn’t cooked through, don’t panic! Just move to the next step.
If the fish needs more cooking time after broiling (it should be opaque and flake easily with a fork), reduce your oven temperature to 450°F (230°C) and bake for an additional 5–7 minutes. This ensures the fish cooks through without burning the glaze.
The cod is done when it’s opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F if you want to be precise.
Remove from the oven and let it rest for just a minute. Sprinkle with sliced green onions and toasted sesame seeds for that beautiful finishing touch. Serve immediately while it’s hot and that glaze is still glossy!
Notes
- Marinate for deeper flavor: If you have time, let the cod marinate in the glaze for 15–30 minutes in the fridge before cooking. The fish will absorb more of that umami goodness.
- Use room temperature fish: Take your cod out of the fridge 15 minutes before cooking. It’ll cook more evenly and won’t cool down your hot oven.
- Test for doneness properly: Cod is done when it reaches 145°F internally and flakes easily with a fork. It should be opaque and no longer translucent in the center.
- Avoid overcooking at all costs: Overcooked cod becomes dry and tough. It’s better to slightly undercook than overcook—the fish will continue cooking a bit after you remove it from the oven.
- Toast your sesame seeds: If you’re using sesame seeds for garnish, toast them in a dry skillet for 2–3 minutes until fragrant. It makes a huge difference!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Broiled
- Cuisine: Asian-Inspired