MISO BLACK COD: I took this recipe from Nobu. I bought fresh black cod from the farmers' market. I marinated it in miso, mirin, and sugar over night. I wiped off the marinade and seared it for less than a minute on each side then baked them in the oven for about 12 minutes at 350°. I served them on top of a bed of shiso leaves (my favorite) and served chopped green onions on the side for anyone that wanted to add them. As for side dishes, I served a nice Japanese inspired salad with cabbage and mixed greens with a ponzu ginger dressing. I also served a simple and clean steamed bok choy on a bed of wild rice.