Miso Black Cod 

Serves 2 


For the garnish: 

  • Handful Fresh coriander 
  • 1 sliced red chilli 
  • 2 sliced spring onions
  • Thinly sliced ginger 


  1. In a saucepan on medium heat, add the honey, soy sauce , miso paste, and sesame oil with a couple of tablespoons of water.  Allow to simmer then cool off the heat. 
  2. Pat the black cod dry with paper towels. Cover the black cod with the marinade and chill in the fridge for at least 2 hours (at Hook’d we prefer to let it rest over night to enhance the flavours) 
  3. Pre heat the oven to 200°c. Place the fish in an oven proof dish, skin side down and back for 5-10 mins (until fish is opaque and flaky. Then whack up the grill to allow the black cod to brown beautifully. 
  4. Serve the fish with the flesh side up and make sure not to waste any leftover liquid from the tray. Garnish with the above.  This is lovely served with steamed greens or jasmine rice.