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Wild Black Codwith Miso Marinade

Recipe by Tom and Chris Iatesta on InstagramAdded 1 August 2026.

20 minutes to prep, 15 to cook. Silky wild black cod is marinated overnight in a sweet‑savory miso‑sake glaze, then broiled until the sugars caramelize into a glossy, restaurant‑quality finish. The dish is elegant yet quick, perfect for a satisfying dinner.

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Wild Black Cod with Miso Marinade by Tom and Chris Iatesta, a frame from the Instagram video

Method

  1. Combine the sake and mirin in a saucepan and heat over medium‑high until boiling.

  2. Add the sugar and white miso paste, whisk until smooth, and bring to a gentle simmer for 1 minute.

    Kitchen notes · Added by ReelsMeals: Miso and sugar are whisked into a smooth marinade. Keep whisking as the paste loosens in the simmering liquid.

  3. Remove the pan from heat, whisk in the sesame oil and ground ginger, and allow the mixture to cool completely.

    Kitchen notes · Added by ReelsMeals: Marinade has cooled completely.

  4. Place the cut cod portions in a gallon‑size resealable bag and pour the cooled marinade over the fish.

  5. Massage the bag to evenly coat the fish, flatten it into a single layer, and refrigerate for at least 24 hours (overnight) to marinate.

    Kitchen notes · Added by ReelsMeals: Fish is coated evenly and laid in a single layer.

  6. Preheat the oven broiler and set a drip grate on a sheet pan lined with aluminum foil.

  7. Remove the cod from the bag, gently pat off excess marinade with paper towels, and arrange the pieces on the foiled grate, leaving space between each portion.

  8. Broil the fish about 8 inches from the heating element for 12–15 minutes, or until the internal temperature reaches 145°F and the glaze is caramelized and glossy.

    Kitchen notes · Added by ReelsMeals: Glaze is glossy and caramelized; fish reaches the stated temperature. Leave space between portions for even broiling.

  9. Transfer the cod to a serving platter, sprinkle lightly with salt to taste, and serve immediately.

Tips while you cook

Cool the Marinade Fully
Allow the miso‑sake mixture to cool completely before adding the fish.
Pat Fish Dry Before Broiling
Gently pat the cod pieces with paper towels to remove excess marinade before broiling.
Use a Drip Grate on Foil
Place a drip grate on a foil‑lined sheet pan.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Tom and Chris Iatesta made this.

The recipe comes from Tom and Chris Iatesta’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Tom and Chris Iatesta and want this changed? Email [email protected].

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