Miso-Glazed Black Cod with Gingko Nuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A true taste of Japan, this dish features succulent cod fillets glazed in a sweet-savory miso sauce, complemented by the earthy crunch of toasted gingko nuts and fluffy steamed rice. This japanese-inspired seafood (gluten-free, high-protein) ready in about 45 minutes pairs Black cod fillets, White miso paste, Mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1.5 cups water, 1/4 tsp salt, and 1 tsp soy sauce in a medium saucepan. Add 1 cup short-grain rice, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in 1/2 tsp sesame oil.
  2. Step 2: Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tsp sugar in a small bowl until smooth. Pat 12 oz black cod fillets dry with paper towels and place skin-side down on a parchment-lined baking sheet.
  3. Step 3: Brush half the miso glaze evenly over the fish, then top with 2 tbsp toasted gingko nuts. Bake at 400°F (200°C) for 12-15 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: Serve the cod with steamed rice, drizzling any remaining glaze from the pan over the top.

Frequently asked questions

How long does Miso-Glazed Black Cod with Gingko Nuts take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Black Cod with Gingko Nuts?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Miso-Glazed Black Cod with Gingko Nuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Black Cod with Gingko Nuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Black Cod with Gingko Nuts gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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