Black Cod With Miso

Directions

1. 1
   {"0":"*In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, until just dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.","2":"*Preheat the oven to 400\u00b0F. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.","3":"NOTES:","4":"*The marinade can be refrigerated for up to one week.","5":"*Matsuhisa marinates the cod for 2 to 3 days, in a good deal of the sake-miso marinade--so maybe try making double the marinade, using half the amount of cod, and refrigerating for 2 to 3 days before cooking."}