Preparation
Step 1
Rinse fish fillets and pat dry with kitchen paper. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
Step 2
Brush about two tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to one hour. Place fish under grill for 3 to 4 minutes, or until top is slightly charred and glaze has caramelised.
Step 3
Remove fish from oven and brush with remaining glaze. Lower oven to 190°C/ gas mark 5. Cook for an additional 5 to 6 minutes, until fish is flaky but not overcooked.
©foodnetwork
Ingredients
6 (170g) black cod fillets, or regular cod fillets
80ml low-sodium blond or white miso
50g dark brown sugar
1 tsp toasted sesame oil
2 tbsp mirin (Japanese cooking wine)
Toasted sesame seeds and green onions, for garnish, optional