Extremely flavorful, deeply-marinated cod with caramelized, sweet and salty edges.
Prep Time1 dayd
Cook Time15 minutesmins
Servings: 2
Ingredients
Miso Glazed Cod
2tbsp30 ml sake
2tbsp30 ml mirin
2tbsp14 g white miso paste
1tbsp15 g sugar
21/2 lb [225 g] black cod fillets or chilean sea bass
Sesame Soy Quinoa
1cup185 g cooked quinoa
2tsp10 ml sesame oil
1tsp5 ml soy sauce
to taste toasted sesame seeds
to taste sliced green onions
Instructions
Miso-Glazed Cod
In a small saucepan, bring the sake and mirin to a boil over medium-high heat. Stir in the miso and sugar until smooth, set aside and cool completely.
Pat the cod dry with paper towels and slather on the cooled miso marinade. Place in a dish, cover and place in the fridge overnight.
When ready to cook, preheat the oven to 400°F (205°C). Gently wipe off the excess marinade and place the fish in a foil-lined ovenproof dish. Bake for 10-15 minutes, based on thickness. The fish is done when it is opaque and flakes easily.
Finish by broiling: turn the broiler on high and watch carefully as the top caramelizes and turns a deep golden brown. Remove and enjoy immediately with the sesame soy quinoa.
Sesame Soy Quinoa
Gently toss together the quinoa, sesame oil and soy sauce. Taste and adjust sesame oil and soy if needed. Top with sesame seeds and green onions.