Back to 4 servings Marinade 0.33 cup white miso paste, preferably organic; yellow miso can replace 0.33 cup sake, dry sherry or dry white wine can replace 0.33 cup mirin, rice vinegar and maple syrup can stand in for a shorter marinade 0.25 cup brown sugar, honey or maple syrup can replace Fish 4 skinless black cod fillets (sablefish), about 6 ounces each, sea bass or salmon can replace 1 tablespoon neutral oil, for greasing the baking sheet Garnish 2 green onions, julienned, for garnish, optional
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1 Step 1: Mix the miso, sake, mirin and brown sugar in a small saucepan over medium heat. Stir until the sugar melts and the miso is smooth, about 5 minutes, then let it cool completely.2 Step 2: Pat the fillets dry, then coat them in two-thirds of the cooled marinade. Cover and refrigerate for at least 30 minutes, or up to 2 to 3 days for the deepest flavor.3 Step 3: Preheat the oven to 400°F (200°C). Line a baking sheet with foil and lightly grease it.4 Step 4: Scrape off the excess marinade without rinsing, then place the fillets on the prepared sheet, leaving space between them. Reserve the remaining marinade for brushing.5 Step 5: Bake for 8 to 10 minutes, depending on thickness, until the fish just begins to flake and the flesh turns opaque and pearly.6 Step 6: Turn the oven to broil with the rack about 6 inches from the heat. Brush the fish with the reserved marinade and broil 2 to 3 minutes, watching closely, until the top is deeply caramelized and lightly browned in spots.7 Step 7: Serve immediately, garnished with the green onions if using. The fish is done when it flakes easily with a fork and reads 145°F (63°C) in the thickest part.getsaucepan.com/r/c6cae720-b9b7-5736-b72f-17d1c18c3ac1
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