If you’ve ever been to Nobu, you know how incredibly succulent their miso-glazed black cod dish tastes. When I found this recipe, I did a little jump for joy. After my victory dance, I immediately made my version served over a bed of brocollini (both recipes below). Although not quite Nobu’s version, mine is pretty snazzy, looks kind of professional, and is super delish.

Ingredients:
Fish
-1 piece of fresh cod
-1/2 cup sake (I didn’t have mirin so did this instead of 1/4 cup of mirin and 1/4 cup of sake)
-1/4 cup white miso paste
-1 tblspn brown rice syrup (or you could use agave or honey in place of the sugar)

Brocollini
-2 heads of organic brocollini, chopped
-2 cloves of garlic, chopped
-1 tblspn toasted sesame oil
-2 tspns tamari
-1 inch cube of ginger, chopped
-sprinkle of red pepper flakes
-small handful of pignoli (pine nuts)

Directions:
-Heat marinade ingredients in a small saucepan on low heat, stirring until it boils
-Place fish in tupperware container and cover with the sauce
-Marinate for at least 1 hour (up to 24 hours!)
-Pre-heat oven to 400
-Bake marinated fish in oven for 10-15 minutes (until flakey)
-While fish is baking, saute garlic and red pepper flakes in toasted sesame oil for about one minute
-Add brocollini and saute until bright green (about 8 minutes)
-Halfway through, add ginger and pignoli
-Serve fish over brocollini
-Enjoy!