Miso Glazed Pink Cod

• 4 tablespoons miso (soy bean paste)
• 1/2 teaspoon salt
• 4 tablespoons brown sugar
• 4 (6-ounce) pink cod fillets, skin removed
• 1 tablespoon minced fresh chives

1. Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes.
2. Add brown sugar and let reduce to about 1/4 cup syrup.
3. Remove from heat and let cool.
4. Lay cod fillets in a nonreactive shallow container such as a glass baking dish.
5. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.
6. Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes.
7. Remove from oven and let rest.
8. Garnish with chives.
9. Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.

soy bean, salt, brown sugar, cod fillets, fresh chives

Taken from www.foodnetwork.com/recipes/robert-irvine/miso-glazed-pink-cod-recipe.html (may not work)