Directions
Pat the black cod fillets dry with a paper towel and place in a shallow baking dish or large zip lock bag.
In a small bowl, whisk together the miso paste, coconut aminos, rice vinegar, maple syrup, and minced garlic.
Pour the marinade over the fish and turn to coat evenly. Cover with plastic wrap or seal the bag and marinate for at least 30 minutes.
Preheat the oven to 400°F.
Heat oil in a cast iron skillet over medium heat. Add the cod, skin side up. Sear for 2-3 minutes until the fish releases from the pan.
Flip and sear for another 2-3 minutes until the skin is crispy.
Transfer to the oven and bake for 2-4 minutes.
Fillets are done when they reach an internal temperature of 135-140°F and flake easily with a fork.
Ingredients
- 4 6-oz black cod fillets
- 1/4 cup white miso paste
- 2 Tbsp coconut aminos
- 2 Tbsp rice vinegar
- 3 Tbsp maple syrup
- 4 cloves garlic
- 1 tbsp avocado oil
