Miso Black Cod With Shiitakes And Bok Choy

Ingredients

Instructions

1. In a small bowl, mix the mirin, miso, half the garlic, 1 teaspoon of the ginger and the brown sugar. Put the fish in a shallow container, pour the marinade over, and cover with plastic wrap. Refrigerate overnight or up to 3 days. Longer is better. This is the rare case where procrastination pays.
2. When you're ready to cook, set one oven rack in the center and another 4 to 6 inches from the broiler, and heat the oven to 425°F. Spray a large rimmed sheet pan with oil.
3. Save 2 teaspoons of the marinade (discard the rest) and put the fish on the pan.
4. Rinse the bok choy well and cut it into 1½-inch pieces. Put the still-damp bok choy in a large bowl with the mushrooms, soy sauce, sesame oil, the reserved marinade, and the remaining garlic and ½ teaspoon ginger. Toss well and spread the vegetables around the fish. Bok choy hides grit in its base. Rinse it like you mean it.
5. Bake on the center rack until the fish is just cooked through, 8 to 10 minutes. Switch to high broil, move the pan to the upper rack and broil until the fish is golden brown, 3 to 4 minutes. Don't leave the broiler. Miso goes from caramelized to charcoal in the time it takes to find a plate.
6. Divide the vegetables between 2 plates, set a piece of fish on each, and sprinkle with both sesame seeds and the scallion. Serve right away.