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Miso-Glazed Black Cod on Sunflower Sprouts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant miso-glazed black cod is a sophisticated dairy-free main course that brings together the deep, savoury notes of fermented soybean paste with the delicate sweetness of mirin. Black cod, also known as sablefish, is prized for its rich, buttery texture, which stands up beautifully to the bold flavours of ginger and toasted sesame. It is a wonderful choice for a light yet satisfying dinner that feels truly special.

Complementing the umami-rich fish is a crisp sunflower sprout salad, providing a fresh and nutty contrast to the caramelised glaze. High in healthy fats and naturally gluten-free if using a certified miso, this nutritious dish is perfect for a quick midweek meal or an impressive weekend dinner party. Serve immediately while the fish is hot and the sprouts are perfectly crisp.

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Ingredients for Miso-Glazed Black Cod on Sunflower Sprouts

  • 80ml white miso (fermented soybean paste)

  • 60ml plus 1 teaspoon mirin (sweet Japanese rice wine)

  • 45ml unseasoned rice vinegar, divided

  • 2 tablespoons minced peeled fresh ginger

  • 20ml toasted sesame oil (such as Asian), divided

  • 110g skinless black cod fillets

  • 80g chopped spring onions, divided

  • 140g sunflower sprouts

How to make Miso-Glazed Black Cod on Sunflower Sprouts

Whisk miso, 60ml mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.

Preheat grill. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Grill until fish is cooked through and brown in spots, about 6 minutes.

Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 60ml spring onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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