Ingredients:
4 black cod fillets (about 6 oz each)
1/2 cup white or yellow miso paste
1/4 cup mirin (Japanese sweet rice wine)
3 tablespoons sake (Japanese rice wine)
3 tablespoons sugar
2 tablespoons soy sauce
Sesame seeds and sliced green onions for garnish (optional)
Instructions:
1. Prepare the Marinade:
In a bowl, combine the miso paste, mirin, sake, sugar, and soy sauce. Whisk the ingredients together until the sugar is fully dissolved and you have a smooth marinade.
2. Marinate the Black Cod:
Pat the black cod fillets dry with paper towels. Place the fillets in a shallow dish or a Ziploc bag.
Pour the miso marinade over the fillets, ensuring that each piece is well-coated. Cover the dish or seal the bag and refrigerate for at least 2-4 hours, or preferably overnight for maximum flavor absorption.
3. Preheat the Oven:
Preheat your oven to 400°F (200°C).
4. Remove from Marinade:
Take the black cod fillets out of the refrigerator and let them come to room temperature for about 15-20 minutes.
Remove the fillets from the marinade, allowing any excess to drip off. Scrape off most of the marinade, leaving a thin coating on the fish.
5. Bake the Black Cod:
Place the marinated black cod fillets on a baking sheet lined with parchment paper or lightly greased.
Bake in the preheated oven for 12-15 minutes or until the fish is opaque and flakes easily with a fork. The top should caramelize and develop a beautiful golden-brown color.
6. Broil for a Crispy Top (Optional):
If you desire a slightly crispy top, you can switch to the broil setting for the last 1-2 minutes of cooking. Keep a close eye to prevent burning.
7. Garnish and Serve:
Remove the black cod from the oven and garnish with sesame seeds and sliced green onions if desired.
Serve the Miso Glazed Black Cod over steamed white rice or with your favorite side dishes.
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