Miso Glazed Fish

Instructions

1. Prepare the miso glaze
   In a medium bowl, whisk together the miso paste, mirin, sake, brown sugar, soy sauce, rice vinegar, grated ginger, minced garlic, and sesame oil until smooth and well combined.
2. Marinate the fish
   Place the fish fillets in a shallow dish or zip-top bag. Pour about 3/4 of the miso mixture over the fish, turning to coat evenly. Reserve the remaining glaze for serving. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
3. Preheat the oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and lightly oil it to prevent sticking.
4. Prepare the fish for baking
   Remove the fish from the marinade, gently wiping off excess marinade (but leaving a thin coating). Place the fillets skin-side down on the prepared baking sheet, spacing them evenly apart.
5. Bake the fish
   Bake in the preheated oven for 10-12 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). For a more caramelized finish, switch the oven to broil for the last 2 minutes, watching carefully to prevent burning.
6. Warm the remaining glaze
   While the fish is baking, warm the reserved miso glaze in a small saucepan over low heat until slightly thickened, about 2-3 minutes. Be careful not to let it burn as miso can scorch easily.
7. Serve and garnish
   Transfer the cooked fish to serving plates. Drizzle each fillet with some of the warmed glaze, then sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice and vegetables if desired.