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PREP
COOK
INACTIVE
10 min
15 min
4 hr
TOTAL TIME
4 hr 25 min
COOKING METHOD(S):
Oven
A Fast, Flavor-Packed Dinner Built Around Great Fish
Black cod (also known as sablefish) has a mild flavor and firm texture, making it a great canvas for a punchy glaze. Miso brings savory depth, ginger keeps things bright and a little sweetness helps the glaze caramelize as the fish cooks.
Bok choy keeps the plate fresh and simple, so you get a complete dinner with plenty of flavor without building a dozen separate components.
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Miso, Maple & Ginger Glazed Sablefish
CATEGORY:
Mains
SERVINGS
4
+
-
SERVING SIZE
1 piece
INGREDIENTS
For the Black Cod
1 lb
Sablefish (Black Cod)
3 Tbsp
Miso Paste (white, gluten-free)
1 Tbsp
Tamari (gluten-free)
1 Tbsp
Rice Vinegar
1 Tbsp
Maple Syrup
1 Tbsp
Fresh Ginger (grated)
1 tsp
Sesame Oil (toasted)
For the Finishing Sauce
2 Tbsp
Miso Paste (white)
2 Tbsp
Warm Water (or more)
1 tsp
Sesame Oil (toasted)
1 tsp
Maple Syrup
1 tsp
Tamari (gluten-free)
1 Tbsp
Fresh Ginger (finely grated)
1 Tbsp
Fresh Lime Juice
2 Tbsp
Rice Vinegar
For the Garnish
2
Scallions, aka Green Onions (sliced)
2 Tbsp
Sesame Seeds (White)
INSTRUCTIONS
Marinate the Fish
Whisk the miso, tamari, rice vinegar, maple syrup, ginger and sesame oil until smooth.
Pat the sablefish dry and coat it with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight and up to 24 hours. If you don't have the time to marinate, no worries. Skip it and just rely on the finishing sauce for flavor.
Make the Finishing Sauce
Whisk the miso, water, rice vinegar, maple syrup, ginger, sesame oil and tamari in a small saucepan.
Warm gently over low heat for 2–3 minutes, whisking until smooth and glossy. Do not boil. Set aside for serving.
Roast the Fish
Heat oven to 425°F. Line a sheet pan or baking dish with parchment or lightly brush it with avocado oil.
Remove the fish from the marinade and gently wipe away heavy excess marinade. Arrange the sablefish skin-side down on the prepared pan. Discard the raw-fish marinade.
Roast for 10–15 minutes, depending on thickness, until the fish separates into large silky flakes and the center is still moist and glossy. Broil for 1–2 minutes at the end if you want deeper caramelization (keep a close eye on it though!).
Rest for a few minutes, then spoon the warm miso-ginger finishing sauce over the fish and garnish with green onions and sesame seeds.
