• In a small saucepan, bring the sake and mirin to a boil
• Lower heat, quickly whisk in the miso paste until dissolved
• Turn up the heat and whisk in the sugar, remove from heat one dissolved and cool the marinade
• Pay dry the fish with paper towels, in a ziplock bag, add fish and room temp marinade, refrigerate for 2-3 days. (At least overnight)

Cooking fish

• Preheat oven to 400F
• Wipe off excess marinade (do not rinse), add fish to an oven proof skillet on high heat with a 2T oil.
• Cook until the bottom is slightly browned with some burnt spots, about 2-3 minutes, flip and cook another 2 minutes
• Bake for 5-10 minutes until the fish is flakey. Cod is very forgiving, you won’t overcook it.