For the marinade, combine sake and mirin in a medium sauce- pan over
high heat. Boil for 30 seconds. Turn heat to low and add miso paste and soy
sauce, stirring until the paste is completely dissolved.
2
Pat the cod fillets dry with paper towels. Place fish in a large
resealable plastic bag and pour in the marinade. Refrigerate 12-24 hours,
turning fish occasionally.
3
Preheat oven to 450°F. Line a baking sheet with aluminum foil and coat
with non-stick cooking spray.
