This weeknight cod is glazed with white miso, ginger, mirin, and a touch of honey, then roasted alongside sesame-slicked baby bok choy. The glaze is savory rather than heavy; keep it thin so it seasons the fish without masking its mild flavor. Serve with rice to catch the pan juices.
At a glance: Serves 4 · Prep 15 minutes · Cook 12–15 minutes · Rice takes about 20 minutes
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Balance the miso glaze
White miso is milder and sweeter than red miso. Soy sauce adds salt, mirin gives a gentle sweetness, and rice vinegar keeps the glaze from tasting flat. Because miso and soy sauce vary in saltiness, taste the glaze before brushing it on and avoid adding extra salt to the cod. A teaspoon of honey helps the surface brown, but too much can scorch.
Choose and prepare the fish
Use four similarly thick cod portions, about 1 inch thick, so they finish together. If using frozen fish, thaw it fully in the refrigerator and pat it very dry. Wet fish steams and dilutes the glaze. Baby bok choy can hold grit at the base; rinse between the leaves, dry well, and halve lengthwise. Larger heads can be quartered.
Roast in stages
Bok choy needs a head start because its stems take longer than thin fish fillets. Roast the cut sides first, then add the cod to the same pan with a little space around each portion. Brush a thin layer of glaze over the fish and roast until it flakes and reaches 145°F (63°C) at the thickest point. A thinner fillet may finish several minutes sooner, so check early.
Serve and adapt
Finish with scallions and sesame seeds, and serve with steamed rice. For another savory, plant-based dinner with miso, try our Miso-Glazed Eggplant Rice Bowls; for a crisp soy-ginger option, see Crispy Sesame Tofu.
Leftovers
Refrigerate fish and bok choy promptly in a sealed container and use within 1–2 days for best texture. Reheat gently, covered, until steaming; fish dries quickly in a hot oven. Cook seafood to a safe temperature and consult FoodSafety.gov’s temperature chart.
Miso-Glazed Cod with Sesame Bok Choy
Tender cod with a light ginger-miso glaze, roasted baby bok choy, and sesame; serve with rice.
Prep: 15 min Cook: 12–15 min Total: about 30 min, plus rice Yield: 4 servings
Ingredients
- 4 cod fillets, 5–6 oz (150–170 g) each, about 1 inch thick
- 1 tbsp white miso
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp mirin
- 1 tsp honey
- 1 tsp finely grated fresh ginger
- 1 tsp unseasoned rice vinegar
- 1 tbsp neutral oil, divided
- 1 lb (450 g) baby bok choy, rinsed, dried, and halved lengthwise
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced; 1 tsp sesame seeds
- 2 cups cooked rice, for serving
Instructions
- Heat oven to 425°F (220°C). Line a rimmed sheet pan. Whisk miso, soy sauce, mirin, honey, ginger, and rice vinegar until smooth.
- Toss bok choy with 2 tsp neutral oil and arrange cut-side down. Roast 6 minutes.
- Meanwhile, pat cod dry. Brush the remaining 1 tsp neutral oil over the fish and place fillets on the pan with space between them. Brush each top with a thin layer of glaze.
- Roast 8–12 minutes, depending on thickness, until the cod flakes and the center reaches 145°F (63°C). If the bok choy needs more browning, remove the fish when done and roast the greens another 2–3 minutes.
- Drizzle bok choy with sesame oil. Scatter scallions and sesame seeds over the fish and serve with rice and remaining glaze at the table.
Estimated nutrition per serving, including ½ cup cooked rice: 455 kcal · 39 g protein · 49 g carbohydrates · 11 g fat · 3 g fiber · 8 g sugars · 820 mg sodium. Values are approximate and vary with fish size, miso, and soy sauce.
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