Nordic Miso Black Cod Fillet

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the scallions and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the miso black cod and let it maple, undisturbed, so it takes on real color before you stir.
4. Stir in the fresh ginger along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a grating of hard cheese right before serving.
7. Plate it up while hot and pass extra at the table.