How to Cook Perfectly Cedar-Roasted Miso Marinated Black Cod by Chef Paul Moran

Welcome to this culinary guide, where we will embark on a delightful journey to master the art of cooking perfectly Cedar-Roasted Miso Marinated Black Cod. As an award-winning chef Paul Moran with a passion for creating exquisite dishes, He is thrilled to share his expertise and guide you through the process of preparing this mouthwatering seafood masterpiece.

Chef Paul Moran is an incredible culinary talent hailing from the vibrant city of Vancouver. With his exceptional skills and expertise, he has wowed food enthusiasts in renowned cities like Milan, Dubai, and Paris. However, Chef Paul has now found his true home in the picturesque town of Tofino, where he delights hungry guests in his charming 1909 Kitchen. Lucky for us, we had the opportunity to catch up with Chef Paul Moran and convince him to share some of his all-time favorite recipes. Get ready to recreate his culinary magic right in the cozy comfort of your own home!

The Allure of Cedar-Roasted Miso Marinated Black Cod

Cedar-Roasted Miso Marinated Black Cod is a dish that showcases the harmonious fusion of Asian flavors and cooking techniques. This recipe combines the delicate and buttery texture of black cod with the umami-rich miso marinade, resulting in a culinary experience that is both sophisticated and incredibly delicious.

How to Cook Perfectly Cedar-Roasted Miso Marinated Black Cod

Unlocking the Secrets of the Perfect Marinade

To achieve the utmost flavor and tenderness in Cedar-Roasted Miso Marinated Black Cod, the key lies in the marinade. Let’s dive into the components that make this marinade truly exceptional:


  • 4 x 7 oz portions of black cod fillets
  • 3 ½ oz white miso paste
  • 3 ½ oz maple syrup
  • 3 ½ oz sake
  • 1 oz lime or yuzu juice
  • Cedar planks


Begin by soaking cedar planks in cold water for 24 hours

  1. Mix the miso, maple, sake, and citrus juice into zip lock bag until combined
  2. Add the black cod to the bag with the marinade and let sit for 6-12 hours
  3. Preheat BBQ or wood-burning oven to 600F.
  4. Remove the cod from the bag and place one serving on each cedar plank
  5. Place the plank in the oven or on the grill and close the lid or door.
  6. Roast for approximately 8-10 minutes or until the fish begins to flake
  7. Use any of your favorite summer vegetables to accompany the fish.
  8. One of our favorites is grilled tofu and spring onions.

The Finishing Touches

Once the Cedar-Roasted Miso Marinated Black Cod is cooked to perfection, it’s time to add the final touches to elevate the dish even further. Consider garnishing the fish with some finely chopped green onions, a sprinkle of toasted sesame seeds, or a drizzle of soy glaze. These finishing touches not only enhance the visual appeal of the dish but also contribute to the overall flavor profile.

Serving Suggestion

Now that your Cedar-Roasted Miso Marinated Black Cod is ready, it’s time to plate and serve it with style. Here is the best suggestion to complement this exquisite dish

Drink It With Berry Julep

  • 1.5 part Jim Beam® Bourbon
  • 0.5 part raspberry syrup
  • 0.5 part blueberry syrup
  • 0.5 part lemon juice


Shake. Serve over ice and garnish with mint and berries.

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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