Extremely flavorful, deeply-marinated cod with caramelized, sweet and salty edges.
Miso Glazed Cod
- 2 tbsp 30 ml sake
- 2 tbsp 30 ml mirin
- 2 tbsp 14 g white miso paste
- 1 tbsp 15 g sugar
- 2 1/2 lb [225 g] black cod fillets or chilean sea bass
Sesame Soy Quinoa
- 1 cup 185 g cooked quinoa
- 2 tsp 10 ml sesame oil
- 1 tsp 5 ml soy sauce
- to taste toasted sesame seeds
- to taste sliced green onions
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.