Ingredients 1 cup – Chicken Stock 2 tbsp – Red Miso 2 cloves – Garlic ½ cup of corn 2 tbsp – Malt Vinegar 2 Cod Fillets – Approx 6 oz each Method In two small baking dishes, combine half of the chicken stock, miso, and malt vinegar. Mix ingredients until all one consistency. Place one cod fillet in center and surround with garlic slices. Bake at low temperature for 30 minutes. (210 F/100 C) Flip fillets and bake for another 30 minutes. Top fillets with corn and bake for another 30 minutes. Remove from oven. Season with ground pepper. I only wish you all could taste this recipe. The mix of galic, miso, vinegar and stock along with the low-temp, slow bake of this recipe was simply outstanding. Easily the best tasting cod recipe I have ever made. Thank you SNSSO for choosing miso.