Directions

1. Season the cod on each side with a pinch of salt and set aside for 10 minutes
2. Add some cooking sake onto the cod to rinse off the salt and pat dry the fish with paper towel
3. Coat both sides of the cod with the miso seasoning                                   
4. Refrigerate the fish for 15 minutes to absorb flavours better
5. Place the cod in an oven tray and grill for 10 mins in middle layer at 150℃
6. Then grill for another 4mins on top layer at 250℃
7. Serve & enjoy