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Miso-honey glazed black cod


Miso-Honey Cod

  • 1/2 cup (120 ml) sake
  • 1/2 cup (120 ml) mirin
  • 1/2 cup (120 ml) white miso paste, blended until smooth
  • 2 tablespoons (30 ml) honey
  • 4 each 5-ounce (150 g) black cod (sablefish) fillets, skin on and scaled
  • 1 tablespoon (15 ml) vegetable oil

Sesame Garlic Veggies

  • 2 cups (470 ml) mini sweet peppers (red and yellow), seed pod removed
  • 2 cups (470 ml) Brussels sprouts, halved
  • 4 cloves garlic, thin long slices
  • 2 tablespoons (30 ml) vegetable oil
  • 1 tablespoon (15 ml) toasted sesame oil


  • 1 tablespoon (15 ml) vegetable oil
  • Sliced scallions, to garnish


Miso-Honey Cod

  1. Combine sake, mirin, blended miso paste, and honey in a medium saucepan set over medium heat, and whisk to combine. 
  2. Bring to a full simmer for three minutes to burn off the alcohol. Remove from heat and cool completely.  Refrigerate for 20 minutes.
  3. Place cod in a non-reactive container and cover with the cooled marinade.
  4. Cover and refrigerate for at least 8 hours (up to two days).

Sesame-Garlic Veggies

  1. Preheat the oven to 450° F (230° C).
  2. Heat vegetable oil, sesame oil, and garlic in a large non-stick pan over medium-high heat.
  3. Cook until the garlic is crisp (amber, not burnt), four to five minutes. Immediately strain and reserve oil and crisp garlic separately.
  4. In a large bowl, toss the vegetables with the garlic oil and season with salt.
  5. Spread on a baking sheet in an even layer and transfer to the oven. Roast for five to six minutes, until charred but still al dente.
  6. Keep warm. Before serving, toss with the garlic crisps.


  1. Preheat the oven to 400° F (205° C).
  2. Remove fish from marinade, shake off the excess but don’t rinse.
  3. Transfer marinade to a small saucepan and bring to boil, then lower heat and simmer for four to five minutes. Keep warm.
  4. Heat oil in a large, non-stick sauté pan over medium heat. 
  5. Place the fish in the pan, flesh side down, and cook for one to two minutes, until slightly crispy.
  6. Sear sides for one to two minutes each, until caramel coloured.
  7. Finally, flip, the skin side down, and sear until the skin is just starting to crisp.
  8. Transfer to a lined tray and bake for three to four minutes (or to preferred doneness).
  9. Ladle the cooked marinade onto a plate as a sauce.
  10. Lay on hot Sesame-Garlic Veggies, top with the Miso-Honey Cod, and garnish with sliced scallions. Enjoy! 

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