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Miso Black Cod
with rice / furikake kale chips

Active: 40 Total: 70
Like many classic Japanese recipes, this fish is both elegant and simple. Traditionally, miso black cod is marinated for several days, but we designed this version to just require a day to marinate. The result is a savory, slightly sweet flavor in a very tender piece of fish.
Smarts: Be sure to give the fish a full day to marinate. You'll scrape the marinade off before cooking (so that the fish doesn't burn), so it is important that it had time to fully flavor the fish.


Miso Black Cod:
  • Miso - 1/4 cup (preferably white, but any type will work)
  • Sugar - 2 Tbsp
  • Mirin - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Fish, black cod / sablefish - 4 filets (sub any white fish)
  • Oil, cooking - 1 Tbsp
Rice (for 2 nights):
  • Rice, uncooked Basmati - 2 cups
Furikake Kale Chips:
  • Kale, curly leaf - 1 bunch , leaves torn off of stems and stems discarded
  • Oil, olive - 2 tsp
  • Furikake - 1 1/2 Tbsp
  • Chili powder - 1 tsp


  1. Make miso marinade - Combine miso, sugar, mirin, and rice vinegar in a microwave-safe bowl. Microwave in 30 second increments, stirring well each time, until the sugar dissolves and the mixture is fairly smooth. Spread marinade out in a baking dish (or other container you’ll use to marinate the fish) and allow to cool for a few minutes. (Can be done 1 day ahead)
  2. Marinate fish - Add fish to marinade and turn to coat, leaving it flesh-side down. Marinate for 15 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Rice - (This makes enough for 2 nights. If prepping right before cooking, get oven heating first.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  4. Kale - Peel off leaves and discard stems. (Can be done up to 3 days ahead)

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  1. Heat oven to 300F / 149C degrees.
  2. Spread kale leaves onto a sheet pan (use two if needed to give them plenty of space). Toss kale with olive oil and then with furikake and chili powder (some of the spices may not stick, but try to get most of them onto the leaves; you can add a bit more olive oil if needed).
  3. Bake kale for 8 to 12 minutes until leaves are crispy. Sprinkle with some salt right out of the oven.
  4. When kale leaves are done cooking, set them aside and increase oven temperature to 400F / 204C degrees. Wipe off one of the sheet pans you used for the kale chips and spray it with nonstick cooking spray or brush with some oil.
  5. Next, place a nonstick pan with cooking oil over medium heat.
  6. Use a butter knife or spatula to gently scrape marinade off fish (discard marinade).
  7. Place fish, flesh-side down, in heated pan. Sear fish until it is golden brown on one side, 3 to 4 minutes.
  8. Once the fish is seared on one side, gently flip it onto the prepared sheet pan so that the cooked side is facing up.
  9. Transfer fish to the oven and bake until it is very flaky and tender, ~10 minutes.
  10. If rice was made ahead, reheat in the microwave. (Reserve half for Wednesday.)
  11. Serve fish over rice with kale chips on the side. You can eat the kale chips separately or mix the crunchy kale in with the rice and fish. Enjoy!



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