Japanese fishermen discovered miso-cured cod survives 6-month ocean voyages without refrigeration—the salt draws out moisture while adding umami.
Miso Butter Cod
Indulge in the rich flavors of our Miso Butter Cod, where succulent fish meets a savory miso marinade that elevates every bite. Paired with tender roasted broccolini and fluffy rice, this dish is a delightful harmony of textures and tastes that will leave you craving more. Get ready to impress your taste buds with this easy-to-make, gourmet meal!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 500 g black cod, cut into fillets (17.6 oz)
🥛Dairy & Eggs(1)
- 2 tbsp butter, softened (28 g)
🫙Pantry Staples(4)
- 1 tbsp brown sugar (15 ml)
- 1 tbsp chili oil (15 ml)
- 1 tbsp olive oil (15 ml)
- 1 cup washed rice cooked in 1½ cups water (240 ml)
🧂Spices & Seasonings(2)
- salt to taste
- salt and pepper to taste
🍯Sauces & Condiments(2)
- 1 tbsp mirin (15 ml)
- 2 tbsp white miso paste (30 ml)
📦Other(2)
- 300 g broccolini (10.6 oz)
- sesame seeds, for garnishoptional
👨🍳 Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking pan with aluminum foil. Pat the cod fillets dry with a paper towel and season with salt.
- 2
Mix butter, white miso paste, mirin, and brown sugar until smooth. Spread the miso butter generously over the cod fillets.
- 3
Bake for 10 minutes then broil on high for 3–4 minutes, or until the top is caramelized.
- 4
For the broccolini, toss it with olive oil, salt, and pepper. Roast at 400°F for 8–9 minutes. Drizzle with chili oil and garnish with sesame seeds.
💡 Pro Tips
- ✓Pat cod fillets completely dry and let them sit uncovered for 15 minutes before seasoning - surface moisture creates steam that prevents proper caramelization of the miso glaze.technique15 minutes
- ✓Use a 3:1 ratio of butter to white miso paste and warm the butter to 65-70°F for optimal emulsification - cold butter won't incorporate the miso's grainy texture smoothly.ingredient3:1 ratio, 65-70°F
- ✓Position your oven rack 4-6 inches from the broiler element during the final browning phase to achieve Maillard reaction caramelization at 300-320°F surface temperature without overcooking the fish.equipment4-6 inches, 300-320°F
- ✓Cook cod to an internal temperature of exactly 135°F then remove immediately - the proteins coagulate rapidly between 135-140°F, turning the fish from flaky to rubbery in under 60 seconds.timing135°F, 60 seconds
- ✓Roast broccolini stems-down first for 5 minutes, then flip to florets-down for remaining time - stems need 40% longer cooking due to higher fiber density and water content.technique5 minutes, 40% longer
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Japanese fishermen discovered miso-cured cod survives 6-month ocean voyages without refrigeration—the salt draws out moisture while adding umami.
Miso Butter Cod
Indulge in the rich flavors of our Miso Butter Cod, where succulent fish meets a savory miso marinade that elevates every bite. Paired with tender roasted broccolini and fluffy rice, this dish is a delightful harmony of textures and tastes that will leave you craving more. Get ready to impress your taste buds with this easy-to-make, gourmet meal!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 500 g black cod, cut into fillets (17.6 oz)
🥛Dairy & Eggs(1)
- 2 tbsp butter, softened (28 g)
🫙Pantry Staples(4)
- 1 tbsp brown sugar (15 ml)
- 1 tbsp chili oil (15 ml)
- 1 tbsp olive oil (15 ml)
- 1 cup washed rice cooked in 1½ cups water (240 ml)
🧂Spices & Seasonings(2)
- salt to taste
- salt and pepper to taste
🍯Sauces & Condiments(2)
- 1 tbsp mirin (15 ml)
- 2 tbsp white miso paste (30 ml)
📦Other(2)
- 300 g broccolini (10.6 oz)
- sesame seeds, for garnishoptional
👨🍳 Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking pan with aluminum foil. Pat the cod fillets dry with a paper towel and season with salt.
- 2
Mix butter, white miso paste, mirin, and brown sugar until smooth. Spread the miso butter generously over the cod fillets.
- 3
Bake for 10 minutes then broil on high for 3–4 minutes, or until the top is caramelized.
- 4
For the broccolini, toss it with olive oil, salt, and pepper. Roast at 400°F for 8–9 minutes. Drizzle with chili oil and garnish with sesame seeds.
💡 Pro Tips
- ✓Pat cod fillets completely dry and let them sit uncovered for 15 minutes before seasoning - surface moisture creates steam that prevents proper caramelization of the miso glaze.technique15 minutes
- ✓Use a 3:1 ratio of butter to white miso paste and warm the butter to 65-70°F for optimal emulsification - cold butter won't incorporate the miso's grainy texture smoothly.ingredient3:1 ratio, 65-70°F
- ✓Position your oven rack 4-6 inches from the broiler element during the final browning phase to achieve Maillard reaction caramelization at 300-320°F surface temperature without overcooking the fish.equipment4-6 inches, 300-320°F
- ✓Cook cod to an internal temperature of exactly 135°F then remove immediately - the proteins coagulate rapidly between 135-140°F, turning the fish from flaky to rubbery in under 60 seconds.timing135°F, 60 seconds
- ✓Roast broccolini stems-down first for 5 minutes, then flip to florets-down for remaining time - stems need 40% longer cooking due to higher fiber density and water content.technique5 minutes, 40% longer