Miso-Glazed Cod

Miso-glazed cod in foil on a white plate with a pile of brussels sprouts and a fork.

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5 from 1 vote

Extremely flavorful, deeply-marinated cod with caramelized, sweet and salty edges.

Prep Time1

Cook Time15

Servings: 2

Author: Erika Kwee

Ingredients

Miso Glazed Cod

2 tbsp 30 ml sake
2 tbsp 30 ml mirin
2 tbsp 14 g white miso paste
1 tbsp 15 g sugar
2 1/2 lb [225 g] black cod fillets or chilean sea bass

Sesame Soy Quinoa

1 cup 185 g cooked quinoa
2 tsp 10 ml sesame oil
1 tsp 5 ml soy sauce
to taste toasted sesame seeds
to taste sliced green onions

Instructions

Miso-Glazed Cod

In a small saucepan, bring the sake and mirin to a boil over medium-high heat. Stir in the miso and sugar until smooth, set aside and cool completely.
Pat the cod dry with paper towels and slather on the cooled miso marinade. Place in a dish, cover and place in the fridge overnight.
When ready to cook, preheat the oven to 400°F (205°C). Gently wipe off the excess marinade and place the fish in a foil-lined ovenproof dish. Bake for 10-15 minutes, based on thickness. The fish is done when it is opaque and flakes easily.
Finish by broiling: turn the broiler on high and watch carefully as the top caramelizes and turns a deep golden brown. Remove and enjoy immediately with the sesame soy quinoa.

Sesame Soy Quinoa

Gently toss together the quinoa, sesame oil and soy sauce. Taste and adjust sesame oil and soy if needed. Top with sesame seeds and green onions.

Notes

Recipe by Stephanie Le from Easy Gourmet: Awesome Recipes Anyone Can Cook printed with permission of Page St. Publishing.

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