Miso-Glazed Black Cod with Gingko Nuts
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 a quick salad or grain on the side. 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.
Ingredients
- 12 oz Black cod fillets
- 3 tbsp White miso paste
- 2 tbsp Mirin
- 1 tbsp Sake
- 1 tsp Sugar
- 2 tbsp Gingko nuts
- 1 cup Short-grain white rice
- 1.5 cups Water
- 1/4 tsp Salt
- 1 tsp Soy sauce
- 1/2 tsp Sesame oil
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve the cod with steamed rice, drizzling any remaining glaze from the pan over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black cod fillets from drying out.
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.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
