Miso-Glazed Cod with Quick Sesame Greens
Miso-Glazed Cod with Quick Sesame Greens
Ingredients
For the Miso-Glazed Cod
- 4 cod fillets, about 6 ounces each, skin on or off
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon sake, or dry sherry
- 1 tablespoon granulated sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For the Quick Sesame Greens
- 1 pound baby bok choy, halved lengthwise
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
- 1 tablespoon vegetable oil
Instructions
- 1
Prepare the miso glaze: In a medium bowl, whisk together the white miso paste, mirin, sake (or dry sherry), granulated sugar, soy sauce, and sesame oil until smooth. This is your marinade.
⏱️ 5 min
- 2
Marinate the cod: Place the cod fillets in a shallow dish or a resealable plastic bag. Pour the miso glaze over the cod, ensuring all sides are coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate longer than 2 hours as the miso can start to cure the fish too much.
⏱️ 5 min
- 3
Preheat oven and prepare baking sheet: Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
⏱️ 5 min•🌡️ 400
- 4
Bake the cod: Remove the cod from the marinade, letting any excess drip off. Place the fillets, skin-side down if applicable, on the prepared baking sheet. Bake for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of your fillets. For a slightly caramelized top, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400
- 5
Prepare the sesame greens: While the cod is baking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 2 min
- 6
Cook the bok choy: Add the halved baby bok choy to the skillet. Stir-fry for 3-5 minutes, tossing frequently, until the bok choy is tender-crisp and bright green. Do not overcook.
⏱️ 5 min
- 7
Season the greens: Remove the skillet from the heat. Drizzle the soy sauce and sesame oil over the bok choy and toss to combine.
⏱️ 1 min
- 8
Serve: Divide the quick sesame greens among four plates. Top each serving with a miso-glazed cod fillet. Garnish with toasted sesame seeds, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miso-Glazed Cod with Quick Sesame Greens
For the Miso-Glazed Cod
- 4 cod fillets, about 6 ounces each, skin on or off
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon sake, or dry sherry
- 1 tablespoon granulated sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For the Quick Sesame Greens
- 1 pound baby bok choy, halved lengthwise
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
- 1 tablespoon vegetable oil
Instructions
- 1
Prepare the miso glaze: In a medium bowl, whisk together the white miso paste, mirin, sake (or dry sherry), granulated sugar, soy sauce, and sesame oil until smooth. This is your marinade.
⏱️ 5 min - 2
Marinate the cod: Place the cod fillets in a shallow dish or a resealable plastic bag. Pour the miso glaze over the cod, ensuring all sides are coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours. Do not marinate longer than 2 hours as the miso can start to cure the fish too much.
⏱️ 5 min - 3
Preheat oven and prepare baking sheet: Preheat your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
⏱️ 5 min•🌡️ 400 - 4
Bake the cod: Remove the cod from the marinade, letting any excess drip off. Place the fillets, skin-side down if applicable, on the prepared baking sheet. Bake for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The cooking time will vary depending on the thickness of your fillets. For a slightly caramelized top, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 5
Prepare the sesame greens: While the cod is baking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 2 min - 6
Cook the bok choy: Add the halved baby bok choy to the skillet. Stir-fry for 3-5 minutes, tossing frequently, until the bok choy is tender-crisp and bright green. Do not overcook.
⏱️ 5 min - 7
Season the greens: Remove the skillet from the heat. Drizzle the soy sauce and sesame oil over the bok choy and toss to combine.
⏱️ 1 min - 8
Serve: Divide the quick sesame greens among four plates. Top each serving with a miso-glazed cod fillet. Garnish with toasted sesame seeds, if desired. Serve immediately.
⏱️ 2 min