Miso Marinated Cod With Papaya Puree

Ingredients

• 4 6-ounce portions Black cod fillets (Sablefish)
• 0.25 cup White miso paste
• 2 tablespoons Mirin
• 2 tablespoons Sake
• 1 tablespoon Granulated sugar
• 1 large Ripe papaya, peeled and seeded
• 1 tablespoon Lime juice
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Vegetable oil
• 2 stalks Scallions, thinly sliced(optional)

Instructions

1. 1

   In a small saucepan, whisk together miso, mirin, sake, and sugar over low heat until the sugar dissolves; let cool completely.

2. 2

   Pat the cod fillets dry and coat them thoroughly with the cooled miso marinade in a shallow dish.

3. 3

   Cover and refrigerate the fish for at least 2 hours, though overnight is preferred for deeper flavor.

4. 4

   To make the puree, place the papaya chunks, lime juice, and grated ginger in a blender and process until completely smooth.

5. 5

   Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or oven-proof skillet.

6. 6

   Wipe off excess marinade from the fish to prevent burning, then sear the cod in a hot skillet with oil for 2 minutes on one side.

7. 7

   Transfer the fish to the oven and bake for 8-10 minutes until the fish flakes easily and the top is caramelized.

8. 8

   Spread a generous spoonful of papaya puree on each plate and place the cod fillet directly on top, garnishing with scallions.