Roasted whole sablefish with miso
Whip up this quick marinade and let it soak for at least 30 minutes before popping it in the oven if you can. If you're pressed for time don't sweat it, just slather it and roast!
1/4 cup red or white miso paste
1/4 cup sake
2 tablespoons mirin (or you can substitute sherry or sweet white wine)
2 teaspoons soy sauce
1 tablespoon vegetable oil
1/4 cup sugar
2 black cod filets
If you're in a hurry, pre heat your oven to 400, then rinse your whole fish and pat dry.
Whisk together miso, sake, mirin, soy sauce, oil, and sugar.
Rub mixture all over your fish, then seal in an airtight container. Marinate for 30 minutes or up to two days.
Line your baking pan with foil, and place your sablefish in the middle
Roast for 20-35 minutes. Check doneness by cutting behind the head, fish should be opaque and flake. If you're using a thermometer aim for 160 (I have never used one but that's what Mike Chin suggests). If the fish starts to burn cover with bits of tinfoil.