Overnight but easy

Dear SOS: Beacon in Culver City serves a very delicious cod with a sweet miso sauce. I can’t help but order it, or share it, whenever I am there, and I would love the recipe.

Farrel Jane Levy

Los Angeles

Dear Farrel: Chef Kazuto Matsusaka of Beacon, where the menu is California-Asian, serves this moist, delicately flavored cod with warm green beans in a rice vinegar and oil dressing.

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Beacon miso cod

Total time: 35 minutes plus marinating time

Servings: 6

3/4 cup white miso

1/2 cup sugar

1/4 cup sake

6 tablespoons mirin

6 (5- to 6-ounce) fresh black cod fillets, skinned and boned

Rice vinegar to taste

1. In a double boiler over simmering water, combine the miso, sugar, sake and mirin and whisk until the sugar dissolves, about 4 minutes. Remove from the heat and cool. Refrigerate until the marinade is cold, about 20 minutes. Place the marinade in a baking dish and add the black cod pieces, turning to coat thoroughly with the marinade.

Cover with plastic wrap and refrigerate for 24 to 48 hours.

2. Remove the cod from the marinade and scrape off most of the marinade.

3. Heat the broiler. Place the cod on a greased foil-lined baking sheet. Place the baking sheet approximately 6 inches below the broiler unit. Broil 7 to 10 minutes, depending upon the thickness of the fish, until evenly brown. The fish should flake easily. If not, broil a little longer. Sprinkle with a touch of rice vinegar and serve immediately.

Each serving: 126 calories; 18 grams protein; 9 grams carbohydrates; 0 fiber; 1 gram fat; 0 grams saturated fat; 41 mg. cholesterol; 371 mg. sodium.