Miso Cod

4 fillets blue cod, 2.5 cm thick
2 tsp SIDS SALT & PEPPER to taste
2 tbsp saké, for cleaning & removing the odour of the fish
Miso Marinade with Saikyo Miso (Traditional):--
6 tbsp Saikyo miso (Kyoto-style white miso)
3 tbsp mirin
3 tbsp saké
Miso Marinade with White Miso (Optional):--
6 tbsp white miso
3 tbsp mirin
3 tbsp saké
1 tbsp sugar (add sugar only if you do not use saikyo miso)

Select the freshest fish possible, as you will be marinating this fish for a few days.
Marinate the Fish: (two to three days before serving)
Sprinkle SIDS SALT & PEPPER over the fish and set it aside for 30 minutes. The salt will draw out excess moisture and reduce the odour of the fish.
In a bowl, add the saikyo miso, mirin, and saké. (and sugar, if you are using regular white miso) Mix it all together and pour the marinade into a flat-bottomed airtight container.
Pour 2 tbsp saké over the fish to rinse off the salt. Gently pat dry with a paper towel to remove the moisture. Do not wash the fish under running water.
Place the fish in the container and coat both sides of the fish with the marinade. Slather the fillets with the marinade. Cover the container and keep it in the refrigerator for up to 2-3 days. If you prefer your fish less salty, (and don’t eat this dish with rice, for example) you can reduce the marination time to 1 day. (or even several hours) It depends on your preference.
Remove the Fish from the Marinade:
With your fingers, wipe the marinade off the fish completely. Do not leave any excess marinade on the fish, otherwise it will burn easily.
At this point, you can individually wrap the fish with plastic wrap and store it in a freezer bag for up to 2-3 weeks. Defrost in the refrigerator before cooking.
Prepare the Fish for Cooking:
Place the fish skin side up on a baking tray lined with baking paper/silicone mat (for baking) or foil. (for grilling)
To Bake: (Recommended)
Preheat the oven to 200°C with a rack placed in the centre of the oven. For a convection oven, reduce the cooking temperature by 15°C. Bake the fish on the baking paper until the surface is blistered and browned a bit, about 20 minutes. You do not need to flip the fish.
To Grill: (Optional)
Preheat the grill with a rack placed about 20 cm away from the top heating element (in the centre of the oven) for 5 minutes. When grilling, you don't control the temperature in the oven. Instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill.
There are usually three broiler settings -
LOW, (232°C) MEDIUM, (260°C) and HIGH. (288°C) Use the MEDIUM or HIGH setting.
Place the fish on the foil-lined baking tray and grill on HIGH for 8-10 minutes until the surface is blistered and browned a bit. Remember, the cooking time varies depending on the thickness of the fish and the distance between the grill and the food. You do not need to flip the fish.
To Serve:
Carefully remove the fish with a spatula and remove any burnt miso from the fish. Serve immediately. Serve the fish with thinly sliced red radishes and garnish it with a small green leaf for additional colour.
To Store:
You can keep the cooked leftovers in an airtight container and store it in the refrigerator for 3 days and in the freezer for up to a month.