Miso-Glazed Cod
This simple cod dinner is glossy, savory, and gently sweet. It cooks quickly and fits neatly into a balanced pescatarian meal plan.
Prep 10 minCook 20 minTotal 30 minServes 4
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Ingredients
4 servings
- 600 g cod fillets, 4 even pieces
- 45 g white miso paste
- 30 ml mirin
- 30 ml low-sodium soy sauce
- 15 ml maple syrup
- 15 ml rice vinegar
- 10 ml toasted sesame oil
- 12 g fresh ginger, finely grated
- 240 g jasmine rice
- 360 ml water
- 400 g bok choy, halved lengthwise
Instructions
- 1Heat the oven to 220°C and line a baking tray with parchment paper.
- 2Rinse the jasmine rice until the water runs mostly clear, then cook it with 360 ml water according to the packet directions.
- 3Whisk the miso paste, mirin, soy sauce, maple syrup, rice vinegar, sesame oil, and grated ginger in a small bowl.
- 4Pat the cod dry, place it on the tray, and brush the tops generously with the miso glaze.
- 5Bake the cod for 10–12 minutes, until it flakes easily and is just cooked through.
- 6Switch to the grill setting for 1–2 minutes if you want a more caramelized surface, watching closely.
- 7Steam or pan-steam the bok choy for 3–4 minutes until bright green and just tender.
- 8Serve the cod over jasmine rice with bok choy on the side and spoon over any tray juices.
Tips
- • Use thick, even cod pieces so they cook at the same pace.
- • Do not over-marinate the fish; miso and soy are salty and can firm it up.
- • Swap cod for haddock, pollock, or salmon if preferred.
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Part of the Pescatarian meal plan.
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