Ingredients

The following ingredients have 4 Servings
  • 1 pound cod filet
  • 3 tablespoons sugar
  • 1/4 cup water
  • 1/4 cup yellow miso paste
  • 2 tablespoons mirin or sake or combination of both
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon sesame oil
  • 1 pound slender asparagus spears (ends trimmed)
  • 1/2 pound shiitake mushrooms
  • kosher salt and freshly ground black pepper

Instruction

  • Cut the cod into 3-4 equal pieces, rinse and pat dry. In a small sauce pan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium high heat and stir until the sugar has dissolved. Remove from the heat and cool. Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight, or for at least four hours.
  • Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan. Mix the vegetable oil and sesame oil together. Drizzle the asparagus spears and sliced mushrooms with sesame oil mixture and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish filets.
  • Broil the fish and vegetables for 10 minutes depending on the thickness of the cod or until the fish has cooked through but is still flaky, and the vegetables are fork tender. Turn the oven to broil and cook an additional 2-3 minutes until golden in color, watch carefully to make sure they don't burn.