Miso Black Cod

I was excited to see black cod at Overpriced But Amazing Fish Market this weekend, so figured I’d give the obvious recipe a try. Really good! We served it as a noodle bowl with broccoli and Vietnamese soba noodles. I used this recipe as a guide, but substituted Riesling for sake because I had an open bottle (and only marinated the fish for about 24 hours). Note: I should have had the fishmonger take out the bone when he offered, as this was a bit boney.

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3 tablespoons mirin

3 tablespoons sake (or Riesling)

1/2 cup white miso paste

1/3 cup sugar

up to 3 pounds black cod (I only used 1 pound but didn’t bother to cut down the marinade recipe)

Bring wines to a boil – whisk in miso. Add sugar and cook on medium heat until dissolved. Allow to cool.

Pour marinade over fish and marinate at least overnight.

Preheat oven to 400. Heat a little oil in pan. Remove fish from marinade and shake off excess. Sear for 2 minutes, skin side up. Flip and transfer to baking dish. Cook for 10-12 minutes or until cooked through.

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