Ingredients:

  • 1/2 cup (120 ml) white miso paste
  • 1/4 cup (60 ml) sake
  • 1/4 cup (60 ml) mirin
  • 2 tablespoons (30 g) sugar
  • 4 pieces black cod fillets, about 6 oz (170 g) each (skin-on preferred)
  • Thinly sliced green onions
  • Sesame seeds

Instructions:

  1. In a bowl, whisk together miso paste, sake, mirin, and sugar until smooth.
  2. Coat black cod fillets in marinade and cover. Refrigerate for at least 24 hours.
  3. Set oven to 400°F (200°C) or preheat grill to medium-high.
  4. Remove cod from marinade, shaking off excess and place fillets on a baking dish or grill.
  5. Bake or grill for 10-15 minutes until the glaze is caramelized and the fish flakes easily.
  6. Garnish with green onions and sesame seeds if desired. Serve immediately.