I’m obsessed with Nobu’s black miso cod, but that restaurant-style preparation isn’t always practical for weeknight dinners. This Sheet Pan Miso-Marinated Cod with Broccolini translates those same rich, umami-driven flavors into a simple, make-ahead sheet pan meal you can pull together on a busy evening.
This recipe is easy enough for cooks of any level, but it hinges on one key step: marinating the fish for at least 24 hours. The extended marinade infuses the fillets with deep miso flavor and a gentle sweetness that caramelizes when broiled. I usually buy fish on Sunday, mix the marinade in 15–20 minutes, and refrigerate the fillets overnight. Once the fish is pre-marinated, dinner comes together in about 15 minutes on a busy weeknight.
The result is delicate, flaky cod (or black cod or halibut) glazed with an umami-rich miso sauce and served with crisp-tender broccolini. It’s balanced, satisfying, and easy to scale up for family meals or a small dinner party.
Ingredients
- 1/3 cup sake
- 1/4 cup mirin
- 2/3 cup white miso paste
- 1/4 cup granulated sugar
- 4 fillets black cod, cod, or halibut (6–8 ounces each)
- 2 bunches broccolini
- 2 tablespoons avocado oil
- 3/4 teaspoon kosher salt
- 1 Fresno chile, thinly sliced (optional)
- Sesame seeds, for serving (optional)
- Green onions, thinly sliced on the diagonal, for serving (optional)
Step-by-Step
Step One: Make the miso marinade
Combine the sake and mirin in a small saucepan over medium heat and bring just to a simmer. Whisk in the white miso paste until smooth and starting to bubble. Stir in the granulated sugar and continue whisking for 2–3 minutes, until the sugar dissolves. Remove the pan from the heat and let the marinade cool to room temperature, about 10–15 minutes.
Step Two: Marinate the fish
Place the fish fillets in a shallow baking dish or food-safe container. When the marinade has cooled completely, pour it over the fillets and spread so each piece is fully coated. Cover and refrigerate for at least 24 hours and up to 3 days, depending on freshness. For best flavor and texture, 48 hours works very well.
Step Three: Preheat and prepare the sheet pan
When you’re ready to cook, preheat the oven to 325°F and line a large baking sheet with parchment paper. Trim any woody ends from the broccolini, arrange the stems on the lined sheet pan, drizzle with avocado oil, and sprinkle with kosher salt. Toss to coat and spread into an even layer, leaving room for four fillets.
Step Four: Assemble and bake
Remove the fillets from the marinade and let any excess drip off—there’s no need to rinse. Nestle each fillet among the broccolini and scatter thin slices of Fresno chile over the top if you like a bit of heat. Transfer the sheet pan to the middle rack and bake for 8 minutes.
Step Five: Broil to finish
After the initial bake, switch the oven to broil and move the pan as needed so the fillets are under the broiler. Broil just long enough for the fish to be cooked through, to flake easily with a fork, and for the top to caramelize and brown—typically 3–5 minutes. Watch carefully during broiling to prevent burning, as broiler intensity varies by oven.
Step Six: Garnish and serve
Remove the sheet pan from the oven and garnish the fillets with a sprinkle of sesame seeds and sliced green onions, if desired. Serve the cod and broccolini straight from the pan or plated alongside steamed rice or a simple grain for a complete meal.
Helpful Tips & FAQs
Where can I find miso paste?
Find miso paste in the Asian or international aisle of most grocery stores, or in the refrigerated produce or specialty section. White miso (shiro miso) is mild and slightly sweet, making it ideal for this glaze. There are also chickpea-based miso alternatives that are gluten- and soy-free if you need those options.
I can’t find broccolini—what can I use instead?
Regular broccoli florets work well, along with thick asparagus spears, green beans, or sliced bell peppers. Choose vegetables that will roast through in about the same time as the fish or par-cook any denser vegetables first.
Nutrition (per serving)
- Calories: 290 kcal
- Carbohydrates: 38 g
- Protein: 9 g
- Fat: 10 g
- Sodium: 2286 mg (approximate; varies by miso and added salt)
- Fiber: 4 g
- Sugar: 21 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
- Prep time: 20 minutes (plus at least 24 hours marinating)
- Cook time: 15 minutes
- Total time: about 1 day and 35 minutes including marinating
- Servings: 4
- Course: Main Course
- Author: Alex Snodgrass
If you enjoy make-ahead dinners with big flavor, this Sheet Pan Miso-Marinated Cod with Broccolini is a winner. It’s an easy, elegant option for weeknights and small gatherings—leave a comment to share how it turned out for you.
Food photography and styling credited to Eat Love Eats.