Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 3 tablespoons white miso paste, 2 tablespoons sake, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon finely minced fresh lemongrass, 1 teaspoon grated fresh ginger, 1 clove minced garlic, 1 teaspoon sesame oil, and 1 teaspoon honey, mixing until smooth to form the glaze.

2. 2

   Pat 4 (6-ounce) black cod fillets dry with paper towels, then place them in a shallow dish and evenly coat each fillet with the prepared miso glaze, ensuring all sides are covered.

3. 3

   Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to deeply meld into the fish.

4. 4

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly greasing it with 1 teaspoon vegetable oil to prevent sticking.

5. 5

   Remove the marinated black cod fillets from the refrigerator and place them skin-side down on the prepared baking sheet, ensuring there is some space between each fillet for even cooking.

6. 6

   Roast the black cod in the preheated oven for 10-12 minutes, allowing the fish to cook through and the glaze to begin to caramelize beautifully.

7. 7

   Carefully switch the oven setting to broil (or increase the heat to 450°F / 230°C if no broiler is available) and cook for an additional 2-3 minutes, watching closely to achieve a beautiful golden-brown caramelization on the glaze without burning.

8. 8

   Remove the black cod from the oven and let it rest on the baking sheet for 2 minutes before carefully transferring each fillet to individual serving plates, garnishing with 1 tablespoon sliced green onions and 1 teaspoon toasted sesame seeds before serving immediately.