- 1 tbsp. sweet miso
- 1 tbsp. mirin
- 1/4 cup shoyu
- 1-2 tsp. grated ginger juice
- 1/4 cup water
- 4, six oz fillets Black Cod (Sable)
- Scallions, minced
Combine miso, mirin, shoyu, ginger and water. Marinate fish fillets in marinade for 35 minutes or overnight in the refrigerator. Preheat oven to 375°. Place cod fillets into a baking pan with the marinade on top of the fish.
Bake fish for 10-15 minutes. Depending on the thickness of the flesh (approximately 10 minutes per inch of thickness). Remove fillets from the oven and set onto a plate. Spoon some of the cooked/baked marinade on top. Garnish with scallions.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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