Homemade Nobu-Style Miso Black Cod

In a small saucepan, combine the white miso paste, sake, mirin, and granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture is smooth and slightly thickened (about 5-7 minutes). Do not boil. Remove from heat and let the marinade cool completely to room temperature.

Pat the black cod fillets very dry with paper towels. Place the cooled miso marinade in a shallow dish or a resealable plastic bag. Add the cod fillets, ensuring they are fully coated with the marinade. Cover the dish or seal the bag and refrigerate for at least 24 hours, and ideally 48 hours, turning the fillets once or twice during marination for even flavor distribution.

When ready to cook, preheat your oven broiler to high (or preheat oven to 400°F / 200°C for baking). Line a baking sheet with parchment paper or aluminum foil and lightly grease it with vegetable oil.

Remove the cod fillets from the marinade, gently scraping off any excess marinade (do not rinse the fish). Pat the fillets lightly dry again.

Place the cod fillets skin-side down (if applicable) on the prepared baking sheet. If broiling, position the baking sheet about 6-8 inches from the heat source. Broil for 10-15 minutes, or until the fish is flaky, cooked through, and the top is caramelized and slightly charred in spots. If baking, bake for 12-18 minutes until cooked through, then you can briefly broil for 1-2 minutes for a beautiful char if desired.

Carefully transfer the cooked black cod to individual serving plates.

Garnish generously with thinly sliced green onions and toasted sesame seeds. Serve immediately, perhaps with steamed rice and blanched asparagus.