Black Cod with Sugarcane Marinade

From: Chef Francois Kwaku-Dongo, L’Escale Restaurant, Greenwich, CT. Yield: 4 servings.

Black Cod:
4 black cod fillets, approximately
6 oz. each
4 oz. baby carrots
1 small bulb fennel
4 oz. pearl onions
2 oz. fava beans or sugar snap peas
3 oz. sugarcane juice or 2 oz. mirin (sweet rice cooking wine)
2 Tbsp. olive oil
2 Tbsp. chopped fresh ginger
to taste, sal

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