Description
Indulge in the exquisite flavors of this Miso Glazed Black Cod served on a bed of tender Baby Bok Choy and savory Shiitake Mushrooms. A delightful Japanese-inspired dish that is sure to impress your guests.
Ingredients
Scale
For the Miso Glaze:
- 4 black cod fillets (6 ounces each)
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Dish:
- 1 tablespoon vegetable oil
- 2 cups baby bok choy, halved lengthwise
- 1 1/2 cups sliced shiitake mushrooms
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Pinch of salt and pepper
- Optional: toasted sesame seeds and green onions for garnish
Instructions
- Prepare the Miso Glaze: In a small bowl, whisk together miso paste, mirin, sake, brown sugar, soy sauce, and sesame oil until smooth.
- Marinate the Cod: Coat the black cod fillets with the miso glaze in a shallow dish or bag. Refrigerate for at least 2 hours or overnight.
- Cook the Cod: Preheat the oven to 400°F (200°C). Roast the cod on a foil-lined baking sheet for 10–12 minutes until cooked through and caramelized.
- Prepare the Vegetables: In a skillet, sauté garlic and ginger in vegetable oil. Add shiitake mushrooms and cook until tender. Add bok choy, stir-fry until wilted. Season with salt and pepper.
- Serve: Plate the vegetables, top with a cod fillet, and garnish with sesame seeds and green onions if desired.
Notes
- For easier cleanup, line your baking sheet with foil or parchment.
- You can broil the cod for 1–2 minutes for a caramelized top.
- Serve with jasmine rice or soba noodles for a complete meal.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 370
- Sugar: 7g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
