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Sweet Miso Glazed Black Cod with a Ragout of Edamame and Baby Shiitake Mushrooms
Serves 2 People

Items You Will Need
2     Pieces        6-7oz Black Cod Fillets
¼    Cup            Dark Miso Paste
2    TBSP           Brown Sugar
2    Ounces       Sake (Dry)
¼    tsp              Sea Salt (Flaky Sea Salt or Kosher Salt)

Accompaniments
1    Cup        Edamame Beans
½    Cup       Shiitake Mushroom (Sliced)
1     tsp        Pickled Red Chiles (Sliced)
¼    tsp        Sea Salt (Flaky Sea Salt or Kosher Salt)
1    TBSP     Sesame Oil
A/R              Olive Oil
A/R              Scallions (Thinly Sliced)

Directions To Make
• Season the Black Cod Fillets with the Salt and place on a small sheet pan or cookie sheet.
• Pre-heat the Oven to 400°F. (You may use the Broiler Feature; but place the oven rack lower in the oven)
• Prepare the Sweet Miso Glaze by combining the Miso Paste with the Sake in a small sauce pot stirring over low heat.
• Add the Brown Sugar, while continuing to stir until the mixture is combined.
• Bring this mixture just to a mild simmer and remove from the heat.
• Lightly brush the Black Cod Fillets with this Sweet Miso Glaze and place into the oven.
• After 2-3 Minutes, baste the fish with the Sweet Miso Glaze and rotate the pan.
• After another 2-3 minutes, repeat the basting and rotating the pan.
• After 7-8 minutes total cooking time (depending on the thickness of the fillets) remove the fish from the oven and finish with a final basting of the Sweet Miso Glaze.
• At this point the Black Cod will be caramelized and firm, but still be moist on the interior.
• Allow the Black Cod to rest while finishing the remaining ingredients.

Steps to Plating
• Prepare the Ragout by Sautéing the Shiitake Mushrooms in Sesame Oil and Season with the Salt.
• Once the Shiitakes have color, add the Edamame and Red Chiles, tossing together gently.
• Spoon the mixture on the bottom of the bowl.
• Lay the Black Cod on top of the mixture.
• Give the Black Cod a final baste of the Sweet Miso Glaze.
• Finish the dish with a drizzle of Olive Oil and some thinly sliced Scallions on top of the fish.