Miso Glazed Cod

Nobu Matsuhisa put miso-glazed black cod on the map in the '80s and restaurants have been charging $45 for it ever since. You're going to make it at home for a fraction of that, and the only hard part is not eating the glaze with a spoon before it gets to the fish.

Mix the miso, mirin, sake, and sugar until smooth. That's the glaze. You could technically marinate the cod in it overnight (Nobu does 2–3 days), but honestly? Just brush it on thick and broil. Life's short.

Set your oven to broil. Place the cod on a lined baking sheet. Brush the miso glaze on generously — really pile it on. Broil for 10–12 minutes until the glaze is caramelized and bubbling and your kitchen smells like a reason to live.

Serve over steamed rice, scatter some scallions on top, and try to act casual about the fact that you just made a Nobu-level dish in your regular kitchen with your regular oven while wearing sweatpants.

Fish are food, not friends. Especially when they're glazed in miso.