Name: Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese-Inspired
Ingredients: 4 black cod fillets (6 ounces each); 3 tablespoons white miso paste; 2 tablespoons mirin; 2 tablespoons sake; 1 tablespoon honey or maple syrup; 1 teaspoon soy sauce; 1 tablespoon sesame oil; 4 baby bok choy (halved lengthwise); 1 cup shiitake mushrooms (stems removed and sliced); 2 cloves garlic (minced); 1 teaspoon grated fresh ginger; 1 tablespoon vegetable oil; Salt and pepper to taste; Sesame seeds and sliced green onions for garnish

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If you’re looking to impress with a dish that’s as elegant as it is effortless, Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms is your perfect answer. This recipe takes velvety black cod, infuses it with umami-rich miso, and lays it over crisp-tender baby bok choy and savory shiitake mushrooms for a meal that feels restaurant-worthy, yet is totally doable at home. Each bite melts in your mouth, with a delicate balance of sweetness, salt, and earthiness—bringing Japanese-inspired flavors straight to your own kitchen.

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms lies in its simple ingredient list and how each element sings. Gather these essentials for a dish that delivers on taste, texture, and visual appeal.

Black cod fillets: This luxurious fish is prized for its buttery texture and mild flavor, making it the star of the show.
White miso paste: Offers deep umami and gentle sweetness, essential for that signature glaze.
Mirin: Adds a touch of mellowed sweetness and helps the glaze caramelize beautifully.
Sake: Infuses the marinade with floral, clean notes—look for drinking quality for best results.
Honey or maple syrup: Either option amplifies sweetness and adds body to the glaze.
Soy sauce: Brings savory saltiness and ties all the flavors together (use tamari for gluten-free).
Sesame oil: Introduces aromatic nuttiness, especially delicious with the veggies.
Baby bok choy: Adds crunch, color, and a juicy, mild bitterness that balances the dish.
Shiitake mushrooms: Earthy and meaty, they soak up every drop of flavor from the skillet.
Garlic: Provides a fragrant, sharp backbone that brightens the sautéed vegetables.
Fresh ginger: Sparks each bite with spicy warmth—grate it fresh for best results.
Vegetable oil: Neutral and perfect for sautéing without overpowering other flavors.
Salt and pepper: To season just right, letting the ingredients truly shine.
Sesame seeds and sliced green onions (garnish): For a pop of crunch and color that turns the final plate into a work of art.

How to Make Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Step 1: Prepare the Miso Marinade

Start by whisking together white miso paste, mirin, sake, honey or maple syrup, and soy sauce in a bowl. The texture should be silky and smooth, and you’ll notice the aroma instantly transports you to your favorite Japanese restaurant. This mixture is the magic that transforms simple black cod into the mouthwatering centerpiece of Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms.

Step 2: Marinate the Black Cod

Rest your black cod fillets in a shallow dish and let them luxuriate in the miso marinade. Coat each piece thoroughly, cover, and refrigerate for at least 30 minutes—if you have more time, a few hours (or even overnight) lets that savory sweetness permeate every flake of fish. This step is all about building flavor and tenderizing the cod for the most succulent result.

Step 3: Bake the Black Cod

When you’re ready to cook, preheat your oven to 400°F (200°C). Remove the cod from the marinade, let the excess drip off, and arrange the fillets on a foil-lined baking sheet for easy cleanup. Bake for 10 to 12 minutes; the fish should turn opaque and flake apart effortlessly with a fork, boasting a beautifully caramelized glaze on top.

Step 4: Sauté the Shiitake Mushrooms and Bok Choy

While the cod bakes, heat vegetable oil in a roomy skillet over medium. Sauté the minced garlic and freshly grated ginger until fragrant, then introduce the shiitake mushrooms. After a few minutes, push the mushrooms aside and add sesame oil, then nestle the halved baby bok choy cut-side down into the pan. Sear until golden, flip, and cook until tender. Season with a touch of salt and pepper to taste. This quick cook brings out the vegetables’ natural flavors without losing their brightness or crunch.

Step 5: Assemble and Garnish

On each plate, create a bed of the sautéed baby bok choy and shiitake mushrooms. Gently set a miso-glazed black cod fillet on top, then finish with a flurry of sesame seeds and sliced green onions. The final presentation of Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms is nothing short of stunning—colorful, textured, and totally irresistible.

How to Serve Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Garnishes

Sprinkle plenty of toasted sesame seeds and thinly sliced green onions over the finished dish. Both add irresistible crunch and color, highlighting the Japanese inspiration behind Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms. For a citrusy pop, consider a few shavings of yuzu or a wedge of lime on the side.

Side Dishes

This impressive entree needs little alongside, but a bowl of fragrant steamed jasmine or sushi rice soaks up the savory-sweet glaze perfectly. For a light starter, try a crisp cucumber salad or miso soup to keep the meal harmonious without overwhelming the delicacy of the fish.

Creative Ways to Present

For a special dinner, you can serve Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms in individual shallow bowls, artistically arranging the vegetables and stacking the glossy fillet on top. Or, arrange everything family-style on a large platter for guests to serve themselves, letting everyone admire the beautiful color contrasts before digging in.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, let them cool to room temperature and store them in an airtight container in the refrigerator. The flavorful glaze holds up well, and the vegetables will still offer a satisfying bite the next day. Just be sure to eat within 2 days for best texture and taste.

Freezing

Although black cod freezes beautifully, the vegetables can lose their texture after freezing and reheating. If needed, freeze only the cooked fish fillets wrapped tightly in plastic and foil for up to a month; thaw gently in the refrigerator before reheating and prepare fresh vegetables to serve alongside.

Reheating

Gently reheat the black cod in a 300°F (150°C) oven or in a covered skillet with a splash of water or broth to keep it moist. Take care not to overheat, or the fish may dry out. Warm the vegetables separately in a skillet just until heated through.

FAQs

Can I use another type Main Course

Absolutely! While the luscious texture of black cod is ideal, you can substitute Chilean sea bass, salmon, or even halibut. Just keep in mind cooking times may vary slightly depending on thickness.

Is this recipe gluten-free?

It can be! Swap the soy sauce for tamari to make your Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms completely gluten-free without sacrificing any flavor.

What can I do if I can’t find shiitake mushrooms?

Feel free to use cremini, oyster, or even button mushrooms. Shiitakes bring a distinctive earthiness, but any mushroom will soak up the aromatic sesame, garlic, and ginger and taste delicious.

How far ahead can I marinate the fish?

You can marinate the black cod for as little as 30 minutes, but longer is better. Preparing it several hours ahead or even overnight will deliver the deepest flavor and most tender, flaky results.

Is there a way to make this dish dairy-free?

Yes, Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms is naturally dairy-free as written—perfect for anyone avoiding dairy yet craving an ultra-comforting main dish.

Final Thoughts

I can’t recommend trying Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms enough—it’s sophisticated enough for a dinner party, easy enough for a weeknight, and guaranteed to leave a lasting impression. Gather your ingredients and let this vibrant, silky-sweet creation transport you straight to your own five-star table!

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 30 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a flavorful and elegant dish with this Miso Glazed Black Cod on a bed of Baby Bok Choy and Shiitake Mushrooms. The tender, flaky fish is marinated in a savory miso blend and paired with tender bok choy and earthy shiitake mushrooms for a delicious Japanese-inspired meal.

Ingredients

Scale

For the Miso Glazed Cod:

4 black cod fillets (6 ounces each)
3 tablespoons white miso paste
2 tablespoons mirin
2 tablespoons sake
1 tablespoon honey or maple syrup
1 teaspoon soy sauce
1 tablespoon sesame oil

For the Vegetables:

4 baby bok choy (halved lengthwise)
1 cup shiitake mushrooms (stems removed and sliced)
2 cloves garlic (minced)
1 teaspoon grated fresh ginger
1 tablespoon vegetable oil
Salt and pepper to taste
Sesame seeds and sliced green onions for garnish

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Instructions

Miso Glazed Cod: In a small bowl, whisk together miso paste, mirin, sake, honey, and soy sauce until smooth. Marinate the cod fillets in this mixture for at least 30 minutes. Bake in a preheated oven at 400°F (200°C) for 10–12 minutes.
Sautéed Vegetables: In a skillet, sauté garlic and ginger. Add shiitake mushrooms and cook until softened. Sear bok choy until browned and tender. Season with salt and pepper.
Plate the cooked vegetables and top with the miso-glazed cod. Garnish with sesame seeds and green onions.