Misoyaki Butterfish
Experience the rich, savory elegance of Misoyaki Butterfish, a classic Japanese-inspired dish that transforms tender black cod into a flavor-packed masterpiece. This recipe highlights the perfect balance of sweet and umami, achieved through a luscious marinade made with white miso paste, mirin, sake, and a touch of sugar. Marinated overnight for optimal flavor infusion, the fish is oven-baked to perfection, resulting in a buttery, flaky texture with a caramelized golden crust. A squeeze of fresh lemon adds a bright contrast, while serving it with steamed rice or a crisp salad makes for a beautifully well-rounded meal. Ready in just minutes after marinating, this recipe is a sophisticated yet approachable way to elevate your weeknight dinners or impress guests with restaurant-quality cuisine.
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Recipe Information
Ingredients
- 4 fillets (6 oz each) Black cod (butterfish)
- 0.25 cup White miso paste
- 0.25 cup Mirin
- 2 tablespoons Sake
- 2 tablespoons Granulated sugar
- 1 tablespoon (optional, for basting) Unsalted butter
- 1 teaspoon (optional, to grease baking sheet) Vegetable oil
- 4 pieces (for serving) Lemon wedges
- 4 servings (optional, for plating) Cooked rice or salad
Instructions
In a medium mixing bowl, whisk together the white miso paste, mirin, sake, and granulated sugar until smooth. This makes your misoyaki marinade.
Place the black cod fillets into a shallow dish or a resealable plastic bag, then pour the marinade over them, ensuring each fillet is fully coated.
Cover the dish with plastic wrap or seal the bag, then refrigerate the fish for at least 6 hours, or preferably overnight, to allow the flavors to penetrate.
When ready to cook, preheat your oven to 400°F (200°C). If desired, lightly grease a baking sheet with vegetable oil or line it with parchment paper for easy cleanup.
Remove the marinated fillets from the dish and gently pat off excess marinade (do not rinse). Discard the leftover marinade.
Place the fillets on the prepared baking sheet, skin-side down. If you like, brush the tops with a small amount of melted butter for extra richness.
Bake the cod in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork and has a golden caramelized top.
For extra color, switch the oven to broil mode during the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Carefully transfer the cooked fillets to plates and garnish with lemon wedges. Serve alongside steamed rice or a fresh salad, if desired.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 46.4 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 155 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2607 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
