Black Cod with Miso

Black Cod with Miso is a popular Japanese dish served around the world and also offered
in fine Japanese restaurants such as Nobu.

Ingredients

• 2 black cold (Gindara) fillets (you can also use salmon, sea bass, etc.)
• 2 tsp. salt
• 2 Tbsp. sake
• Chives for garnish (optional)

Miso Marinade

• 3 Tbsp. saikyo miso (or white miso)
• 1½ Tbsp. mirin (if you use white miso, use 2 Tbsp. mirin instead)
• 1½ Tbsp. sake

Instructions

1. Sprinkle salt over the fillets and set aside for 30 minutes. This will help get rid of the fishy smell and remove excess moisture from the fish.
   
2. Wet a paper towel with sake and gently pat the fillets dry. Do not wash the fish.
   
3. Mix the marinade ingredients in a bowl.
   
4. Put half of mixture on the bottom of an air-tight container (with lid). Place the fillets in the container and slather the fillets with the remaining mixture. Cover the lid and keep in the fridge to marinate for 2-3 days (at least overnight; traditionally, a week!)
   
5. Preheat oven to 400F (200C). Remove the marinade off the fillets completely with your fingers. Do not leave excess miso on the fish otherwise it'll burn easily. Place the fish skin side up on baking pan lined with parchment paper.
   
6. Bake the fish until the edges are browned and the flesh is cooked through, about 20-25 minutes. Do not flip the fish while baking.

http://www.justonecookbook.com/black-cod-with-miso/