This is a recipe that is surprisingly good for how simple it is. Really. Make it and you will go, “Wow! I am so surprised. That was so simple.” It makes a great weeknight dinner and reheats well for lunch the next day. I’ll usually either halve the recipe below or if I know for sure I want leftovers for lunch, just go ahead and make a full recipe with all six fillets.

I’m also a big fan of this recipe because I have only recently (within the last couple of years) discovered how wonderful miso is. I have a refrigerator with 3 tubs of miso in it right now: blond miso (which I used for this), red miso and barley miso. Miso, miso, miso!

Miso Glazed Cod
Adapted from a recipe by Ellie Krieger
6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or white miso
1/4 cup dark brown sugar
1 tsp toasted sesame oil
2 tbsp mirin (Japanese cooking wine)
Cooked brown rice, assorted sauteed vegetables
Toasted sesame seeds and scallions, for garnish

Preheat the broiler, then rinse fish fillets and pat dry with paper towels. In a small bowl, combine the miso, brown sugar, sesame oil and . . . → Read More: Miso Glazed Cod and the Oregon Coast