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Black Miso Cod | Paired with Little Beauty Black Edition Pinot Noir


  • 125ml sake
  • 125ml mirin
  • 4 tbsp sweet white miso paste
  • 3 tbsp caster sugar
  • 4 cod fillets, about 200g each
  • Salt & pepper for seasoning


Three days prior to cooking make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a suacepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to prevent the sugar catching. Remove from heat once the sugar is fully dissolved. Leave to cool.

Pat the black cod fillets dry with paper towels. Slather the fish with the miso marinade, place in a glass dish and cover tightly with clingfilm. Leave to marinate in the fridge for three days.

To cook the fish: Preheat oven to high and also pre-heat an oiled griddle or heavy based frying pan.

Lightly wipe off any excess miso clinging to the fillets, but don't rinse them. Place the fish in the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Turn and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until the fish is opaque, “gives” to  the touch and flakes easily. Transfer to plates and serve with steamed spinach and rice.

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