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Zander in Yuzu Miso

Updated: Mar 21, 2020

Miso marinating is a very traditional way of grilling, developed centuries ago. Nobu brought it to international attention with his ‘black cod with yuzu miso’. This is a more traditional version of the sauce, which you can use with any white fish, such as sea bass, sea bream, cod etc. I think it works particularly well with zander, which is a very under-used fish. It’s a river fish, common in eastern Europe, but also popular in France, where I first encountered it as an apprentice chef. It has a very smooth, flaky texture that works perfectly with this marinade, and also makes fantastic sashimi. There are two ways to cook this dish, one is the traditional way on skewers, but if that’s inconvenient, you can also grill it on a tray in the oven. This dish is nice with some pickles, such as daikon.

Salmon teriyaki, salmon yuanyaki

How to make Zander in Yuzu Miso (or sea bass)

Makes: For 4 people

Time to prepare: 30 minutes, plus 1 hour marinating


4 small fillets of zander (or sea bass or sea bream)

1 lemon

some pickled daikon to serve (see my recipe here)

Yuzu miso: