Black cod with miso recipe

1. 1

   Pat the fillets thoroughly dry with paper towels.

2. 2

   Slather the fish with Nobu-Style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap.

3. 3

   Leave to steep in the refrigerator for 2 to 3 days.

4. 4

   Preheat the oven to 400degrees Fahrenheit or gas mark 6.

5. 5

   Preheat a grill or broiler.

6. 6

   Lightly wipe off any excess miso clinging to the fillets but don't rinse off.

7. 7

   Please the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown.

8. 8

   Then bake for 10 to 15 minutes.

9. 9

   Arrange the black cod fillets on individual plates and garnish with hajikami.

10. 10

    Add a few extra drops of Nobu Style Saikyo Miso to each plate.

No additional tips available.