Mary Berry Miso Cod

I’ll be honest: the first time I made this, I burned the glaze and half the cod stuck to the pan. Not exactly what Mary Berry would call a “quick success.” But once I cracked it? This became my go-to “I want something fancy but I’m knackered” dinner.

Miso with cod sounds like it might be fussy, but Mary’s version is ridiculously straightforward—and when you get the timing right, the glaze caramelises into this sticky, umami-rich crust that tastes like you’ve had a private chef sneak into your kitchen.

I’ve played around with it quite a bit—let me show you what actually works (and what to watch out for so you don’t repeat my sticky mess).

Why This One Works So Well

The real trick here is the sweet chilli + miso combo. I didn’t think it would work the first time—sweet chilli can be cloying—but paired with muscovado sugar and the tang of lemon, it hits all the right notes: savoury, tangy, sticky-sweet.

Most miso cod recipes rely on mirin or sake, but Mary skips all that and still gets flavour that punches well above its weight. And because it’s grilled, not pan-fried or baked, the top crisps beautifully while the cod stays soft and silky underneath.

INGREDIENTS + WHY THEY MATTER

• Brown Miso Paste – Adds depth and umami. I once tried white miso instead—it worked, but was much milder and not quite as rich.
• Sweet Chilli Sauce – Balances the saltiness of the miso. Don’t skip it. A plain chilli sauce just doesn’t round it out the same way.
• Lemon Juice – Cuts through the richness. I’ve tried lime as a swap—it’s zingier but a bit too sharp for the glaze to stick right.
• Sesame Oil – A small amount adds a toasty note that really lifts the whole dish. More than a teaspoon and it overpowers.
• Light Muscovado Sugar – Essential for that sticky, caramelised finish. White sugar makes it too crisp and bland.
• Cod Fillets – Go fresh if you can. I once used frozen and didn’t pat them dry properly—cue soggy topping and a sad dinner.
• Toasted Sesame Seeds – Adds crunch and nuttiness. Toast them yourself if you want proper flavour.

Ingredient Swaps That Hold Up

• No cod? I’ve used skinless haddock and it worked a treat. Salmon was okay, but the fat fights with the miso glaze.
• Need it dairy-free/gluten-free? This recipe already is—just double-check your miso paste for gluten if needed.
• Egg-free? No eggs involved here, so you’re good to go.
• Want it spicy? Add a pinch of gochugaru or a tiny drizzle of sriracha into the glaze—but don’t go overboard or you’ll lose the balance.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Glaze burned on top	Grill too high or too close	Move rack down a level, and keep an eye from minute 8
Cod stuck to tray	Not enough oil	Generously grease the baking tray or line it with foil
Fish was dry	Overcooked	Pull it the moment it turns opaque and flakes easily
Glaze didn’t stick	Wet fillets	Pat the fish bone-dry before adding glaze

HOW TO MAKE MARY BERRY’S MISO COD

1. Preheat your grill to high. Lightly oil a baking tray (or line it with foil + oil it—trust me, easier cleanup).
2. Make the glaze: Mix miso paste, sweet chilli sauce, lemon juice, sesame oil, and muscovado sugar in a bowl until smooth.
3. Prep the fish: Lay your cod fillets skinless-side up. Pat dry. Season with a touch of salt and pepper.
4. Glaze generously: Spoon the miso mixture over each fillet, spreading all the way to the edges.
5. Grill for 10–12 minutes. Watch closely from minute 8—the top should go golden and bubbling, but not burn.
6. Finish: Sprinkle with toasted sesame seeds. Serve straight away with rice, noodles, or stir-fried pak choi.

TIPS FROM MY KITCHEN

• I sometimes pop the fillets under the grill while the rice cooks in a separate pot—everything’s ready in under 15 minutes.
• My grill runs hot, so I set a timer for 8 minutes and check every 30 seconds after that.
• If using foil, lift it off the tray straight away or it’ll stick as it cools.
• For maximum flavour, toast your sesame seeds in a dry pan just before serving.

STORAGE + SERVING

• Fridge: Leftovers keep 2 days in an airtight container.
• Freezer: Wrap tightly and freeze up to a month. Thaw in the fridge overnight.
• Reheating: Oven (180°C, 10 mins) works best. Microwave will do, but makes it softer.
• Pair with: Sticky jasmine rice, garlic greens, sesame noodles, or roasted aubergine.

FAQs

Q: Can I use frozen cod?
A: Yep—just make sure it’s fully thawed and very well dried with paper towel. Otherwise the glaze won’t stick properly.

Q: What miso should I use?
A: Brown miso gives the best depth. White miso is milder and works if that’s all you’ve got, but I’d skip red miso—it overpowers.

Q: Can I bake instead of grill?
A: You can, but it won’t caramelise the same way. If you do, use a hot oven (220°C) and finish under the grill for a minute or two.

Q: Is this the same as Nobu-style black cod?
A: Not quite—Nobu’s uses a long marinade and sake/mirin base. This is more of a shortcut version, and honestly, tastier for a weeknight.

Q: Does the fish taste fishy?
A: Not at all! When cooked right, cod is clean, flaky, and mild. That miso glaze takes centre stage.

Try More Recipes:

• Mary Berry Midweek Chicken Mozzarella and Tomato Bake
• Mary Berry Saturday Night Pasta Recipe
• Mary Berry Butternut Squash and Lentil Samb
• Mary Berry Orange-Glazed Ham