Miso marinated fish is a simple classic go-to meal for me. It requires very little effort and tastes amazing. Nobu Matsuhisa famously brought miso-marinated black cod into a foodie staple - marinating his black cod for days then baking it with a perfectly charred miso glaze.
With simply miso and sake (I usually also opt to add in mirin), you can marinate any cut of fish in the fridge and prep it for baking later.
I used black cod, also known as sablefish here because of its buttery fatty texture. Salmon has a similar texture and butteryness so I figured I’d try marinating that as well.
You only need to bake it for maybe 10mins and you’re done. Top it with a bunch of leftover shit from your fridge and it’ll look amazing.