Ingredients:

  • 1/3 cup white miso paste
  • 1/3 cup dashi and rice vinegar
  • 3 tbsp cane sugar
  • 4 6 oz black cod fillets

Instructions:

  1. Preheat the oven to the broil setting.
  2. In a small bowl, whisk together 1/3 cup white miso paste, 3 tbsp cane sugar, and 1/3 cup dashi and rice vinegar until the sugar has dissolved and the mixture is a smooth paste.
  3. Pat 4 black cod fillets dry with a paper towel.
  4. Place the fillets in an airtight container and coat each fillet generously on all sides with the miso glaze.
  5. Seal the container and refrigerate for 24 hours.
  6. Line a baking sheet with parchment paper.
  7. Wipe off the excess marinade from the fillets to prevent the glaze from burning.
  8. Place the fish on the baking sheet and broil for 10–15 minutes.
  9. Remove from oven when the surface bubbles and turns a deep mahogany brown, the fish flakes easily with a fork, and it reaches a safe internal temperature of 145°F (63°C).