Miso and black cod are an excellent combination.
What you will need
1 lb Black Cod
2 Tbsp White Miso
4 Tbsp Mirin
1/2 lb White Mushrooms
1/2 bunch Collard Greens(Nutritional facts 102 calories, 7.19 g fat, 2.19 g carbohydrates, 7.54 g protein, 22 mg cholesterol, 31 mg sodium)
How to cook
Preheat oven to 400°F
Remove the stems from each collard leaf by pinching the leaf close to the base of the stem and pulling the stem.
Slice off the tip of the stem of each mushroom to remove any brown or dry parts. Slice mushrooms thinly.
Combine the miso and mirin in a mixing bowl. Mix well.
Add the cod and coat well in marinade.
Lay out a square of parchment with the shiny side facing up.
Lay the greens out in the center of the parchment.
Arrange the sliced mushrooms over the greens.
Place the cod over the mushrooms. Pour excess marinade over the top.
Try to roll up the greens around the contents, then match 2 corners of the parchment.
Fold one of the opposite corners in towards the contents of the wrap, then continue along the open side of the parchment, folding/rolling the edge in towards the contents until you get to the opposite corner. Tuck the opposite corner under the roll.
If you have time, it's not a bad idea to let the code marinate overnight, but it's fine to cook it right away. Place in an oven-safe dish and bake for about 20 minutes.