Japanese Miso Black Cod

Japanese Miso Black Cod is one of the many reasons why the celebrated Chef Nobu Matsuhisa was propelled into fame. Miso-marinated black cod is a classic Japanese fish preparation. Until I had eaten black miso cod, I was somewhat skeptical of the buttery and silky texture of its flesh. However, for that very reason, cod is difficult to overcook and make dry. The oil-rich flesh full of omega-3 fatty acids is excellent for heart health.

Take equal parts white Miso, Mirin, and Sake. I used a quarter cup of each. Adding sugar is optional, but I did (very reluctantly) put in half a teaspoon. Mirin gives the marinade some sweetness, so be careful if you prefer your dinner to be savory and not on the sweeter side.

Size the fish into 6-ounce fillets. Liberally cover the fillets with the marinade and put them in the fridge to marinate for 24 hours. The next day, wipe off excess marinade and place the fish on a baking sheet. Bake at 400°F for 15 minutes and check the fish periodically. You may cook for an additional five minutes if necessary or if the fish is not fully cooked.

Serve with a side of asparagus and/or white rice. I usually make the rice in a rice cooker. For the asparagus, season with salt, pepper, and olive oil. Put the asparagus in the oven, alongside the fish, and bake it for around 10 minutes. Enjoy!