Atlantic Cod with Miso - Inspired by Nobu

There are essentially only 4 ingredients that you will need to marinate the fish. Combine 1/4 cup sake, 1/4 cup mirin, 4 tbsp of miso paste, and 3 tbsp of sugar.

Take 4 pieces of cod and put it into a ziploc bag with the miso marinade. Leave it in the fridge overnight (we actually had it in the fridge for 2 days before cooking it which is what Chef Nobu recommends).

When it's ready to be cooked, sear both sides of the cod on a skillet until you see the highlights of sugar caramelization.

The fish goes into a 400-degree oven for about 7-10 minutes.

We wanted to add a side of vegetables with our fish, so we made honey-ginger carrots. Julienne the carrots and blanch them in boiling water for about 5-7 minutes until soft.

Melt 2 tbsp of butter together with 1 tbsp honey and 1 tbsp minced ginger. Then add the carrots and mix together.

Black Box Wines was generous enough to send us this New Zealand Sauvignon Blanc wine in a box. Their motto is to deliver great taste at half the price of bottled wines. The package is portable, resealable, and recyclable! This white wine paired beautifully with our miso cod dish!

Place the cod on a bed of honey-ginger carrots and drizzle with some of the marinade (heat the marinade in the skillet first since it touched raw fish). You will be amazed at how delicate and refreshing the flavors are. This is surely one of my favorite fish recipes!