4 black cod fillets, about
1/2 pound (230 grams) each
3 cups (800 grams) Nobu-style Saikyo Miso
1 stalk hajikami per serving
1. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso, place in a nonreactive dish or bowl, and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
2. Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Place the fish on the grill or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.
3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.