Preparation
STEP 1
CUT the cod into 4 equal pieces, rinse and pat dry.
STEP 2
In a small saucepan, COMBINE the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
STEP 3
PLACE the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
STEP 4
PREHEAT the oven to 450˚F. Line a pan with ALCAN® standard Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
STEP 5
DRIZZLE the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
STEP 6
BROIL the fish and vegetables for 10-15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.
