Baked cod with miso from Food52

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Notes about this recipe

  • stef on January 13, 2022

    I turned up my oven to 400f. Cod baked very moist but the miso and mirin sauce was too salty for us.

  • darylm503 on July 20, 2018

    First try, following the recipe exactly: Salty with a hint of sweet from the Mirin. Does not specify the type of miso, I used white. The picture seems to imply that red miso was used and that the fish was cooked in minimal liquid or broiled to finish. The recipe says that it is preferable if the fish is totally submerged in the marinade. I don't think that this recipe is reproducible as written. Second Try, with modifications: Using red miso and getting rid of most of the marinade before cooking, as well as bumping up the oven temp. to 375 (F) helped. Appearance was improved but the taste still seems off. With two fails, I don't think I will be trying to make this again.

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