Miso-glazed cod

Week 3: Miso-glazed black cod served over spicy ginger asparagus and sushi rice

If cooking fish intimidates you, I have good news:

This is a beginner-friendly recipe that still turns out delicious even if you don't nail it perfectly.

The secret?

It's a method for cooking fish that maximizes the flavor, and also minimizes the chance of mistakes.

It's called glazing.

And for this recipe, glazing the fish comes down to two steps:

1. Marinating

2. Broiling

The marinating process permeates the fillets with the sweet-savory combo flavors of sake, mirin (sweet cooking wine) and miso paste.

The broiling technique uses the radiant heat of the oven broiler to caramelize the natural sugars in these ingredients, coating the fish with a deep, rich glaze that takes it to another level.

If you've never used your oven broiler, this is the perfect recipe to try it on.

I think of the oven broiler as similar to a backyard grill.

But instead of the food being cooked by fire from below, it's kissed by the radiant heat from the hot oven coils above it.

It's a direct-heat cooking method, unlike baking and roasting. With those methods, the food is cooked indirectly from heat that surrounds the food from all sides.

But the best part?

Since it's already a feature on your home oven, it's a convenient substitute for grilling. And that comes in handy during winter, when backyard grilling isn't a good option.

So give this miso-marinated cod recipe a try - whether it's spring, summer, fall, or winter.

I pair this dish with some spicy ginger asparagus (also cooked under the broiler) plus some irresistible sushi rice, seasoned with rice vinegar.

Here's the nutrition breakdown:

Calories: 517

Protein: 51g

Carbs: 52g

Fat: 15g

I'd wish you good luck. But since this one's so easy, I doubt you'll need it.

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