Miso-Glazed Black Cod with Toasted Sesame Soba Noodles
Tender black cod fillets are marinated and broiled in a savory-sweet miso glaze, offering a delightful umami depth. This is served atop chilled soba noodles tossed with a nutty toasted sesame dressing and crisp scallions.
Prep Time
45 min
Difficulty
Medium
Servings
2
Calories
550 kcal
Instructions
- 1
In a small bowl, whisk together the white miso paste, sake, mirin, and honey to create the marinade. Place the black cod fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
~30 min - 2
Preheat your broiler to high. Line a baking sheet with foil and place the marinated cod fillets on it. Broil for 6-10 minutes, or until the fish is cooked through and the glaze is caramelized and slightly browned. Watch carefully to prevent burning.
~10 min - 3
While the fish broils, cook the soba noodles according to package directions. Drain them thoroughly and rinse under cold water to stop the cooking process and remove excess starch. Transfer the cooled soba noodles to a mixing bowl.
~15 min - 4
In a separate small bowl, whisk together the toasted sesame oil, rice vinegar, and soy sauce for the dressing. Finely chop the scallions, reserving some green parts for garnish.
~5 min - 5
Pour the dressing over the cooled soba noodles and toss gently to combine. Add the chopped scallion whites and most of the greens to the noodles and toss again.
~2 min - 6
To serve, divide the sesame soba noodles between two plates. Top each with a broiled miso-glazed black cod fillet. Garnish with the remaining scallion greens and toasted sesame seeds.
~3 min
Tips
- For extra flavor, you can lightly toast the sesame seeds in a dry pan for a minute or two until fragrant before using them as a garnish.
- Leftover miso-glazed cod can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave, being careful not to overcook the fish.
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