Black cod with miso recipe

• 4 Black cod fillets, about 1/2 pound (230g) each
• 3 cups Nobu Style Saikyo Miso
• 1 Stalk hajikami

1. Pat the fillets thoroughly dry with paper towels.
2. Slather the fish with Nobu-Style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap.
3. Leave to steep in the refrigerator for 2 to 3 days.
4. Preheat the oven to 400degrees Fahrenheit or gas mark 6.
5. Preheat a grill or broiler.
6. Lightly wipe off any excess miso clinging to the fillets but don't rinse off.
7. Please the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown.
8. Then bake for 10 to 15 minutes.
9. Arrange the black cod fillets on individual plates and garnish with hajikami.
10. Add a few extra drops of Nobu Style Saikyo Miso to each plate.

black cod, nobu style saikyo

Taken from www.lovefood.com/guide/recipes/11537/nobu-matsuhisas-black-cod-with-miso (may not work)