Ingredients:

  • 1/4 cup (60ml) White Miso Paste (Shiro Miso)
  • 2 tablespoons (30ml) Mirin
  • 1 tablespoon (15ml) Sake (or dry sherry as a sub)
  • 1 tablespoon (15ml) Granulated Sugar
  • 1 teaspoon (5ml) Soy Sauce (low sodium preferred)
  • 1/2 teaspoon (2.5ml) Grated Fresh Ginger
  • 1 clove Garlic, minced
  • 4 (6-8 ounce/170-225g) Cod Fillets, skin on or off, about 1-inch thick
  • 1 tablespoon (15ml) Vegetable Oil (or other neutral oil)
  • Sesame Seeds, for garnish (optional)
  • Chopped Green Onions, for garnish (optional)

Instructions:

  1. Make the Miso Glaze: Combine miso paste, mirin, sake (or sherry), sugar, soy sauce, ginger, and garlic in a small saucepan.
  2. Simmer the Glaze: Cook over medium heat, whisking constantly, until the sugar dissolves and the glaze thickens slightly (about 3-5 minutes). Don't let it burn! Remove from heat and let cool slightly.
  3. Marinate the Cod: Place the cod fillets in a shallow dish or zip-top 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 overnight.
  4. Preheat Oven (if baking): Preheat oven to 400°F (200°C).
  5. Pan-Sear OR Bake the Cod: Heat vegetable oil in a non-stick skillet over medium-high heat. Remove cod from marinade (reserving the marinade). Sear the cod for 3-4 minutes per side, basting with the reserved marinade during the last minute of cooking, until cooked through and golden brown. OR Place the marinated cod fillets on a baking sheet lined with parchment paper or foil. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork and the internal temperature reaches 145°F (63°C). Baste with remaining marinade during the last 5 minutes of cooking.
  6. Garnish and Serve: Garnish with sesame seeds and chopped green onions (if using). Serve immediately.