Ingredients:

  • 3 tablespoons white miso paste (45 ml)
  • 2 tablespoons sake (30 ml) (or dry sherry)
  • 2 tablespoons mirin (30 ml) (or sweet sherry)
  • 1 tablespoon granulated sugar (15 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon grated ginger (5 ml)
  • 1 clove garlic, minced (approx. 1 tsp, 5 ml)
  • 4 (6-ounce/170g) cod fillets, skin on or off, about 1-inch thick
  • 1 tablespoon vegetable oil (15 ml)
  • 2 green onions, thinly sliced, for garnish (optional)
  • Sesame seeds, for garnish (optional)

Instructions:

  1. Combine miso paste, sake (or sherry), mirin (or sherry), sugar, soy sauce, ginger, and garlic in a small saucepan.
  2. Cook over medium heat, whisking constantly, until the sugar is dissolved and the glaze is smooth. Remove from heat and let cool slightly.
  3. Place cod fillets in a shallow dish or resealable bag. Pour the miso glaze over the cod, ensuring it's evenly coated. Marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  5. Remove cod from the marinade, allowing excess to drip off. Place the cod fillets on the prepared baking sheet, spacing them evenly. Drizzle lightly with vegetable oil.
  6. Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Garnish with sliced green onions and sesame seeds (if desired). Serve immediately.