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
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.
Notes
- You can substitute Chilean sea bass or salmon for the black cod.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking + Sautéing
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
