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Kyoto Miso-Lacquered Cod
Silken flakes of cod meet the deep, savoury warmth of Japanese miso in this beautifully simple dish that feels both refined and comforting. The fish is gently marinated in a glossy blend of white miso, mirin, and a touch of sweetness, then roasted until the glaze turns caramelised and fragrant.
Prepare the oven - Preheat the oven to 200°C (400°F), or place a non-stick skillet over gentle medium heat if cooking on the stovetop.
Create the miso glaze - In a small bowl, whisk together the white miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, and minced garlic until the mixture becomes smooth and glossy.
Prepare the cod - Lightly oil a baking dish or skillet and arrange the cod fillets inside. Brush each fillet generously with the miso glaze, coating the surface evenly.
Allow the flavours to mingle - Let the cod marinate for at least 30 minutes, allowing the savoury sweetness of the glaze to gently infuse the fish. Meanwhile, prepare the fresh greens and warm the rice.
Cook the cod - Bake for 12–15 minutes, until the glaze begins to caramelise and the cod flakes easily with a fork.
Alternatively, pan-sear the fillets for about 4 minutes per side until beautifully golden.
Finish with a final glaze - During the final moments of cooking, brush the cod with a little extra glaze to create a rich, lacquered finish.
Serve - Spoon steamed rice onto warm plates, nestle the miso-glazed cod on top, and add a handful of fresh greens. Drizzle any remaining glaze over the dish and serve immediately.
A few details make all the difference
01
Bring the Cod to Room Temperature Before Glazing
Taking the cod out of the fridge 15–20 minutes before cooking helps it cook more evenly and allows the miso glaze to adhere better to the surface. Pat the fillets dry thoroughly before brushing with the glaze for the best caramelised finish.
02
Let the Glazed Cod Marinate on a Wire Rack
For maximum flavour and a lacquered finish, place the glazed cod on a wire rack set over a tray while it marinates. This prevents pooling underneath and allows the glaze to coat the fish evenly.
03
Finish Under High Heat for Extra Caramelisation
During the final 2 minutes of cooking, increase the heat slightly or briefly place the cod under the grill to create deeper caramelised edges and an authentic restaurant-style lacquered glaze.
Why this recipe works
The result is wonderfully tender cod with a delicate balance of sweet, salty, and umami — the kind of dish that feels quietly luxurious without asking much of the cook. Served with steamed rice, wilted greens, or a scatter of sesame and spring onion, it’s the sort of elegant supper Flora loves: simple ingredients, treated with care, letting flavour do all the talking.
Cook’s notes
For deeper flavour
Allow the cod to marinate overnight in the refrigerator. The miso glaze gently infuses the fish, creating an even more luxurious taste.
For a gluten-free table
Simply swap the soy sauce for tamari — it offers the same rich, savoury depth without the wheat.
For a lightly crisp finish
Place the cod under the grill (broiler) for the final 2 minutes of cooking, allowing the glaze to caramelise into a beautiful golden lacquer.
To finish
Scatter over toasted sesame seeds or finely sliced spring onions, adding a delicate crunch and a fresh lift of flavour.
Prepare the oven - Preheat the oven to 200°C (400°F), or place a non-stick skillet over gentle medium heat if cooking on the stovetop.
Create the miso glaze - In a small bowl, whisk together the white miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, and minced garlic until the mixture becomes smooth and glossy.
Prepare the cod - Lightly oil a baking dish or skillet and arrange the cod fillets inside. Brush each fillet generously with the miso glaze, coating the surface evenly.
Allow the flavours to mingle - Let the cod marinate for at least 30 minutes, allowing the savoury sweetness of the glaze to gently infuse the fish. Meanwhile, prepare the fresh greens and warm the rice.
Cook the cod - Bake for 12–15 minutes, until the glaze begins to caramelise and the cod flakes easily with a fork.
Alternatively, pan-sear the fillets for about 4 minutes per side until beautifully golden.
Finish with a final glaze - During the final moments of cooking, brush the cod with a little extra glaze to create a rich, lacquered finish.
Serve - Spoon steamed rice onto warm plates, nestle the miso-glazed cod on top, and add a handful of fresh greens. Drizzle any remaining glaze over the dish and serve immediately.
Cook’s notes
For deeper flavour: Allow the cod to marinate overnight in the refrigerator. The miso glaze gently infuses the fish, creating an even more luxurious taste.
For a gluten-free table: Simply swap the soy sauce for tamari — it offers the same rich, savoury depth without the wheat.
For a lightly crisp finish: Place the cod under the grill (broiler) for the final 2 minutes of cooking, allowing the glaze to caramelise into a beautiful golden lacquer.
To finish: Scatter over toasted sesame seeds or finely sliced spring onions, adding a delicate crunch and a fresh lift of flavour.
Cooking mode
Kyoto Miso-Lacquered Cod
Prepare the oven - Preheat the oven to 200°C (400°F), or place a non-stick skillet over gentle medium heat if cooking on the stovetop.
Create the miso glaze - In a small bowl, whisk together the white miso paste, mirin, soy sauce, honey, rice vinegar, sesame oil, and minced garlic until the mixture becomes smooth and glossy.
Prepare the cod - Lightly oil a baking dish or skillet and arrange the cod fillets inside. Brush each fillet generously with the miso glaze, coating the surface evenly.
Allow the flavours to mingle - Let the cod marinate for at least 30 minutes, allowing the savoury sweetness of the glaze to gently infuse the fish. Meanwhile, prepare the fresh greens and warm the rice.
Cook the cod - Bake for 12–15 minutes, until the glaze begins to caramelise and the cod flakes easily with a fork.
Alternatively, pan-sear the fillets for about 4 minutes per side until beautifully golden.
Finish with a final glaze - During the final moments of cooking, brush the cod with a little extra glaze to create a rich, lacquered finish.
Serve - Spoon steamed rice onto warm plates, nestle the miso-glazed cod on top, and add a handful of fresh greens. Drizzle any remaining glaze over the dish and serve immediately.
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