Who doesn’t love the Miso Black Cod from Nobu? It is one of my favorite dishes there and ever since I had it the first time, I have tried to perfect this recipe at home. It is so easy to make and so delicious. I made it for lunch today with some blanched asparagus that I learned how to perfect at a cooking class in Paris and with brown rice. Pretty simple, but pretty darn yummy.

ASPARAGUS

• Line up all the asparagus so the heads are lined up. Cut the ends so that all the stalks are even.
• Boil water, add salt.
• When the asparagus turns bright green and you can easily stick a fork in the end, they are done.
• Put in a bowl of ice water to cool.
• Drizzle with olive oil, lemon juice and a dash of salt

MISO BLACK COD

• 6 (6-ounce) black cod fillets, or regular cod fillets
• 1/3 cup low-sodium blond or white miso
• 1/4 cup dark brown sugar
• 1 teaspoon toasted sesame oil

Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Preheat oven to 400, cook for 9-12 minutes.

Black Cod Recipe via Food Netowrk