If you love miso cod, this is a version worth trying.
The cod is lightly salted first to firm the texture, then marinated overnight in white miso marinade before being gently caramelised in butter.
I serve it with seared and pickled shiitake, crisp nori, fresh chives and a light dashi beurre blanc.
For me, this is exactly how miso cod should be, rich and full of umami, but still fresh enough that you want another bite.