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Baked Cod with Miso Ginger Marinade

 

  • 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.

  • Cynthia Robinson

    Serve with Onion Marmalde… makes it a WOW! dish…