- 1
Two days before you make this fish, you will want to make the marinade. In a small pan over high heat, bring the vinegar, mirin, ginger and garlic to a boil. Let it go for about 30 seconds. Turn the heat down to low adding in miso paste and sugar, whisk continuously until everything has dissolved. Remove from the heat and let cool to room temperature.
- 2
Pat the black cod fillets dry and place in a container big enough so the fish is in a single layer. Add the marinade and make sure all sides of the fish is coated. Cover and refrigerate for 2 days.
- 3
When you are ready to cook the fish, heat the oven to 425°F. Remove the fish from the marinade and gently brush off the marinade with your hands, leaving a thin layer on the fish. Lightly salt both sides of the fish.
- 4
Line your sheet pan with aluminum foil and parchment paper. Place the fish in a single layer on the pan and put it in the oven. Bake for 15-17 minutes or until the fish looks like it has a nice golden brown top and the internal temp has reached 140°F.
- 5
Plate with your desired sides, garnish with toasted sesame seeds and enjoy!
