Black Cod with Miso

Preparation

• 1
  Spread the Nobu-style Saikyo Miso in a tray for marinating. Score the skin on the black cod and put it in the miso to marinate in the refrigerator for 2-3 days
• 2
  When you want to cook, preheat the oven to 400°F (200°C, gas 6). Scrape the miso used to marinate the cod out of the trays
• 3
  Flatten out the daikon skin, place in the metal tray over the fish and put in the preheated oven for about 10 minutes
• 4
  Remove the tray from the oven. Place on a toban (hot plate) so that the cod continues to cook. When browned and fragrant , transfer to plates
• 5
  Add the pickled ginger, then dot the plate with the Yuzu Miso Sauce, varying the size of the dots of sauce