Sablefish with Miso, Ginger and Maple Syrup
I frequently post on my love for sablefish, also known as black cod. Not only is it an incredibly succulent firm white fish but it is also very high in Omega 3’s which promotes health and is very supportive in reducing inflammation. Shout out to my local grocery store @ThriftyFoods . Usually I’m picking up sablefish at my local fish monger , Granville Island Market or Whole Foods which is fine, but to find in at Thrifty’s is a really great surprise. I hope to see it there often. I wanted to do something with miso and maple syrup having read that as a frequent flavor combination with some of the local chefs.
Marinate fish skin side up for 6 – 24 hours in a mixture of miso, sake, maple syrup and ginger. Remove from marinade and dry of with paper towels. Bake at 400 on a parchment lined baking sheet, skin side up for 10 – 15 min.
Served over a a bed of a reduction of miso, ginger and maple syrup with sides of oven roasted potatoes and asparagus.