What's Cooking

Miso-Marinated Fish

¼ c mirin
2 T rice wine vinegar
Juice of ½ lemon or lime
2 T soy sauce
1 t sesame oil
4 T miso paste
2 T sugar
4 6-oz salmon, cod, or halibut

Combine liquids, bring to boil over high heat. Stir in paste until dissolved.

Reduce heat to low; add sugar and stir until dissolved. Simmer for 5 min. Set aside and let cool.

Preheat oven broiler.

Baste fish with marinade, broil until cooked to taste.

Garnish with green onions.

Roast Cod and Potatoes

4 russet or Idaho potatoes
5 T oil
1 t salt
1/2 t pepper
3 t thyme
1.5 lb white fish
Preheat oven to 450.

Scrub and peel potatoes, then cut into wedges (eighths?). Pat dry.

In large roasting pan, toss potatoes with 3 T of oil, 1/2 t salt, 1/4 t pepper. Sprinkle with 1.5 t thyme. Roast potatoes for 10 minutes. Using a spatula, turn them over and roast another 10.

Meanwhile, rinse fish and pat dry. Rub with 2 T oil, 1/2 t salt, 1/4 t pepper and 1.5 t thyme.
Remove pan from oven, turn potatoes again, then push them over and make room for fish. Put fish in with potatoes and roast until fish is opaque and flakes easily -- about 10 minutes, maybe more.