Miso Black Cod

This restaurant‑style dish features rich, silky black cod, naturally high in omega‑3 fats. The miso marinade adds umami and a source of fermented soy for potential gut and immune benefits.

Servings: 4

Times:

• Prep: 10 minutes (plus about 2 days marinating)

• Cook: 10–11 minutes

• Total: about 2 days + 15–20 minutes

Macros (per serving):

• Calories: 432

• Carbs: 19 g

• Fat: 23 g

• Protein: 34 g

Ingredients:

• ¼ Cup Sake

• ¼ Cup Mirin

• 4 Tbsp White Miso Paste

• 3 Tbsp Sugar

• 4 Black Cod Fillets

• 1-2 Tbsp Avocado Oil

Instructions:

1. Add sake and mirin to a small saucepan and bring to a boil (to evaporate off the alcohol).

2. Turn the heat down to a simmer and add miso paste and sugar. Stir until the sugar is completely dissolved.

3. Remove the marinade from heat and allow it to cool to room temperature.

4. Wash the cod fillets in cold water and pat them dry with a paper towel.

5. Place the fillets into a container and pour the marinade over the cod and cover. Refrigerate for about 2 days.

6. Preheat the oven to 400 degrees.

7. Remove the fish from the marinade and sear the fish in a skillet with oil, skin side up, for 2-3 minutes. Flip the fish and cook the skin for 2-3 minutes.

8. Place the fish on a baking sheet and cook for 5 minutes in the oven, until it is opaque and flakes easily.