Miso-Glazed Wild Alaskan Sablefish (Black Cod)

Wild Alaskan sablefish, known as black cod, is one of the richest, most buttery fish in the ocean. Its high fat content (perfect for marinating and slow cooking) makes it ideal for this Japanese-inspired preparation. Miso's umami depth creates an elegant crust that's both sweet and savory. Learn about marinating and baking wild seafood and explore the nutritional benefits of wild fish.

Ingredients

• 4 wild Alaskan sablefish fillets (5-6 oz each)
• Miso Marinade: ⅓ cup white miso paste; 3 tablespoons sake (or dry white wine); 2 tablespoons mirin; 1 tablespoon honey; 1 teaspoon grated ginger; 1 clove garlic (minced)
• Parchment paper or aluminum foil (for marinating)
• 1 tablespoon sake or water (for basting)
• 1 teaspoon sesame seeds (optional garnish)
• 1 scallion, sliced (optional garnish)
• Shichimi togarashi (optional garnish)

Instructions

1. Make Marinade: In a small bowl, whisk together white miso, sake, mirin, honey, ginger, and garlic until smooth and fully combined.
2. Prepare Sablefish: Pat fillets dry with paper towels. Line a shallow baking dish or container with parchment paper.
3. Marinate (Overnight): Spread a thin layer of miso marinade on the parchment. Place sablefish skin-side down on top. Spread remaining marinade over the top of each fillet, coating generously. Cover with plastic wrap and refrigerate 8-12 hours (or overnight) for best flavor development.
4. Preheat Oven: When ready to cook, preheat oven to 400°F.
5. Prepare for Baking: Remove sablefish from refrigerator 15 minutes before cooking to bring to closer to room temperature. Line a baking sheet with fresh parchment paper. Transfer marinated fillets to the sheet, miso side up. Discard parchment from marinating dish.
6. Bake: Bake at 400°F for 12-15 minutes until the miso glaze is slightly caramelized and the fish flakes easily when tested with a fork (internal temp 145°F). The tops should have a light golden-brown crust.
7. Finish & Serve: Transfer to serving plates. Garnish with sesame seeds, sliced scallion, and a pinch of shichimi togarashi if desired. Serve immediately.