Miso Glazed Pink Cod

Directions

1. 1
   Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes.
2. 2
   Add brown sugar and let reduce to about 1/4 cup syrup.
3. 3
   Remove from heat and let cool.
4. 4
   Lay cod fillets in a nonreactive shallow container such as a glass baking dish.
5. 5
   Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
6. 6
   Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes.
7. 7
   Remove from oven and let rest.
8. 8
   Garnish with chives.
9. 9
   Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.