You could go to Nobu and pay £26 for its famous black cod with miso, or you could stay at home and make this lighter, simpler version and spend your savings on a decent bottle of wine. Miso is a fermented soya-bean paste with a rich, earthy, sweet flavour — you will find it in good supermarkets, health-food shops and Japanese food stores. Use any firm, fresh white fish or Alaskan black cod (sablefish), now sold at Marks & Spencer. To deseed a cucumber, cut it in half lengthways and use a teaspoon to scoop the seeds straight into the bin.

Serves 4

For the fish

1 tbsp soy sauce

75ml mirin (Japanese rice wine)

2 tsp caster sugar

75g miso paste

600g thick, white fish fillets, skinned

For the salad

100g mangetout

Half a cucumber, deseeded

1 tbsp mirin

1 tbsp white-wine vinegar

1 tbsp sesame oil

Sea salt and pepper

1 tsp sesame seeds, to garnish

Combine the soy, mirin and sugar in a pan and bring to the boil. Whisk in the miso paste and leave to cool slightly. Cut the fish into large chunks (about 12 pieces) and place in a bowl. Add half the miso sauce and marinate for an hour or so.

Slice the mangetout and cucumber lengthways into strips. Put to one side.

Preheat the grill to medium. Remove the cod from the marinade, place on a foil-lined rack and cook for 5 minutes until golden and caramelised (there is no need to turn it).

Put the mangetout and cucumber in a bowl with the mirin, vinegar, sesame oil and a little salt and pepper. Toss together, then place on a serving dish and arrange the fish on top. Reheat the remaining miso sauce, drizzle over the cod and garnish with the sesame seeds.

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