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In the top pan of a double boiler, combine all of the marinade ingredients and place over simmering water (in lower pan). As the mixture heats, whisk until the sugar and miso melt and the mixture is smooth. Do not allow the mixture to boil. Remove from the heat and let cool completely.
Place the fish in a large resealable plastic bag or 2, pour in the marinade, press out any excess air and seal the bag. Refrigerate for 6-8 hours.
Remove fish about 30 minutes before cooking. Position rack in the upper third of the oven and preheat to 400 degrees. Arrange the fish fillets in a single layer in the baking dish leaving space between the fillets. Pour in enough of the marinade to reach one fourth of the way up the sides of the fillets. Any remain marinade can be brought to a low boil for a few minutes and reserved for garnishing the plates.
Place the dish in the oven and bake basting the fish with the marinade in the dish after 10 minutes until just cooked through about 20 minutes. When the fish is cooked, turn the oven to broil to brown the top further if desired.
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