Ginger-Scallion Cantonese Miso Black Cod

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Add the miso black cod and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Fold in the flat-leaf parsley and season generously; give everything a minute to come together.
5. Pour in the white wine, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Plate it up while hot and pass extra at the table.