Miso-Glazed Fish with Roasted Eggplant and Bok Choy
Miso-Glazed Fish with Roasted Eggplant and Bok Choy
Ingredients
For the Miso Glaze
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon granulated sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For the Fish and Vegetables
- 4 cod fillets, about 6 ounces each, skin on or off
- 2 Japanese eggplants, cut into 1/2-inch thick rounds
- 4 baby bok choy, halved lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon sesame seeds, for garnish
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Prepare the miso glaze: In a small bowl, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, and sesame oil until smooth. Set aside.
⏱️ 5 min
- 2
Pat the fish fillets dry with paper towels. Place them in a shallow dish or on a plate. Brush about half of the miso glaze evenly over both sides of the fish fillets. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min
- 3
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 4
On the prepared baking sheet, toss the sliced Japanese eggplant with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min
- 5
Roast the eggplant for 10 minutes. While the eggplant roasts, prepare the bok choy. In a bowl, toss the halved bok choy with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 10 min•🌡️ 400
- 6
After 10 minutes, remove the baking sheet from the oven. Add the seasoned bok choy to the baking sheet, arranging it around the eggplant. Place the marinated fish fillets, skin-side up if applicable, on the baking sheet among the vegetables. Brush the remaining miso glaze over the top of the fish.
⏱️ 5 min
- 7
Return the baking sheet to the oven and continue to roast for another 15-20 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized. The internal temperature of the fish should reach 145°F (63°C).
⏱️ 20 min•🌡️ 400
- 8
Carefully transfer the fish, eggplant, and bok choy to serving plates. Garnish with sesame seeds and sliced scallions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso-Glazed Fish with Roasted Eggplant and Bok Choy
For the Miso Glaze
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon granulated sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
For the Fish and Vegetables
- 4 cod fillets, about 6 ounces each, skin on or off
- 2 Japanese eggplants, cut into 1/2-inch thick rounds
- 4 baby bok choy, halved lengthwise
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon sesame seeds, for garnish
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Prepare the miso glaze: In a small bowl, whisk together the white miso paste, mirin, sake, granulated sugar, soy sauce, and sesame oil until smooth. Set aside.
⏱️ 5 min - 2
Pat the fish fillets dry with paper towels. Place them in a shallow dish or on a plate. Brush about half of the miso glaze evenly over both sides of the fish fillets. Cover and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min - 3
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 4
On the prepared baking sheet, toss the sliced Japanese eggplant with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer.
⏱️ 5 min - 5
Roast the eggplant for 10 minutes. While the eggplant roasts, prepare the bok choy. In a bowl, toss the halved bok choy with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 10 min•🌡️ 400 - 6
After 10 minutes, remove the baking sheet from the oven. Add the seasoned bok choy to the baking sheet, arranging it around the eggplant. Place the marinated fish fillets, skin-side up if applicable, on the baking sheet among the vegetables. Brush the remaining miso glaze over the top of the fish.
⏱️ 5 min - 7
Return the baking sheet to the oven and continue to roast for another 15-20 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized. The internal temperature of the fish should reach 145°F (63°C).
⏱️ 20 min•🌡️ 400 - 8
Carefully transfer the fish, eggplant, and bok choy to serving plates. Garnish with sesame seeds and sliced scallions. Serve immediately.
⏱️ 5 min