Miso Glazed Black Cod

• 4 black cod fillets (about 150g each)
• 1/2 cup white miso paste
• 1/4 cup granulated sugar
• 1/4 cup mirin
• 1/4 cup sake

Instructions

1. 1

   In a small saucepan, bring the sake and mirin to a boil over high heat. Let it boil for 20 seconds to evaporate the alcohol.

2. 2

   Reduce the heat to low and whisk in the miso paste and sugar. Cook, whisking constantly, until the sugar has dissolved completely. Remove from heat and let the marinade cool to room temperature.

3. 3

   Pat the black cod fillets firmly dry with paper towels. Place them in a non-reactive dish or large ziplock bag.

4. 4

   Coat the fish thoroughly with the cooled miso marinade. Cover and refrigerate for 2 to 3 days. This long marination is key for the flavor and texture.

5. 5

   When ready to cook, preheat your oven to 400°F (200°C).

6. 6

   Wipe off the excess marinade from the fish fillets; if you leave too much on, it acts as an insulator and burns before the fish cooks.

7. 7

   Place the fillets skin-side down on a parchment-lined baking sheet or a roasting rack. Bake for 10-15 minutes until the fish is flaky and the edges are caramelized.

8. 8

   For extra color, you can broil/grill for the last 1-2 minutes, watching carefully to ensure it doesn't burn. Serve hot.