Miso Glazed Cod with Tomato Salad

Preheat oven to 425 degrees F (220 degrees C).

Add Mirin (1 cup) and White Miso Paste (1/2 cup) to a medium sauce pan and put on medium-low heat. Stir until smooth and the miso paste has dissolved.

Place each Cod Fillets (4) on a lined sheet tray and sprinkle with Salt (to taste) and Ground Black Pepper (to taste). Cover each fillet with the miso/mirin mixture evenly. Bake in the oven for 5-10 minutes depending on thickness.

To make the tomato salad, mix the White Miso Paste (2 Tbsp), Butter (2 Tbsp), Honey (1/2 tsp), Horseradish Root (1 tsp), Fresh Basil (2 Tbsp), Fresh Chives (2 Tbsp), Salt (to taste) and Ground Black Pepper (to taste) in a bowl. Toss with the Cherry Tomatoes (3 cups).

Serve the tomato salad on top of the fish.