Preheat oven to 425 degrees F (220 degrees C).
Mirin (1 cup)
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 of the
Cod Fillets (4)
on a lined sheet tray and sprinkle with
Salt and 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 (1/2 Tbsp)
Fresh Basil (2 Tbsp)
Fresh Chives (2 Tbsp)
, salt and pepper (to taste) in a bowl. Toss with the
Cherry Tomatoes (3 cups)
Serve the tomato salad on top of the fish.