Directions

• 1

  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.