There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

I’m obsessed with the way Nobu restaurants prepare this sweet-savory dish (their specific recipe has been cloned by chefs all over the world). Nobu marinates the black cod in a good deal of the sake-miso marinade for two to three days, but the fish is also spectacular if you marinate it only overnight in just enough sake and miso to coat.

Although I’ve enjoyed miso black cod many times in Japanese restaurants, I had never made it at home until I tried this recipe. The preparation is very simple and perfect for serving guests, since you do most of the work two or three days before and quickly broil it just before serving. (This also makes it a great option for a weeknight meal that can be prepped over the weekend.)

By now, you all know I’m obsessed with my Alexa powered devices. Whether you’re new to cooking or a seasoned professional, Alexa is always here to lend a helping hand in the kitchen. From the inception of a meal, Alexa can help you find recipe inspiration through the Food Network Kitchen on your Echo Show, maintaining your grocery list with Alexa voice shopping, keep multiple timers and even help count calories in a dish. Alexa can also help you get cooking times for hundreds of recipes, find creative ways to use all of the apples you just picked, pair wines with food with the Wine Buddy or MySomm skills, get cocktail recipes from skills like Easy Cocktail and The Bartender skills, and convert units while cooking meals that might need to be adjusted. Needless to say, Alexa is the perfect sous chef.

I found this recipe through Food Network Kitchen on my Echo Show. Alexa and I whipped up this fancy meal together.

Ingredients

3 tablespoons mirin
3 tablespoons sake
1/2 cup white miso paste
1/3 cup sugar
Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
Vegetable oil, for grilling
Pickled ginger, for serving

How to Make It

Step 1

In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate overnight.

Step 2

Preheat the oven to 400°. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed baking sheet and roast for 10 minutes, until flaky. Transfer to plates and serve with pickled ginger.