Miso Cod

Make the marinade. In a small bowl, whisk together the white miso, mirin, sake, brown sugar, soy sauce, and sesame oil until smooth. Reserve about ¼ cup of the marinade in a separate covered container before adding the raw fish. Refrigerate the reserved marinade until needed.

Marinate the cod. Pat the cod dry with paper towels. Place the fillets in a shallow dish or zip-top bag and coat evenly with the remaining marinade. Cover and refrigerate for at least 8 hours or up to 24 hours. If you're short on time, marinate for at least 1 hour.

Prepare the oven. Preheat the oven to 425°F. Line a sheet pan with foil and lightly grease the foil.

Bake. Remove the cod from the marinade and let the excess drip off. Discard the marinade that was in contact with the raw fish. Arrange the cod on the prepared sheet pan. Bake for about 10–13 minutes, depending on thickness, until nearly cooked through.

Glaze and broil. Brush each fillet with about 1 tablespoon of the reserved clean marinade. Broil for 1–2 minutes, watching carefully, until the glaze is lightly caramelized and the fish is cooked through.

Serve. The cod should reach 145°F in the thickest part and flake easily with a fork. Garnish with sliced green onions and toasted sesame seeds, if desired. Serve immediately with steamed rice and vegetables.