Miso-Glazed Black Cod with Mirin-Infused Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender black cod bathed in a savory-sweet miso glaze, served atop a bed of vibrant seasonal vegetables simmered in a delicate mirin broth. This Japanese recipe (gluten-free, high-protein), ready in about 40 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 480 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: 25 min Cook: 15 min Serves 4 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sugar, and 1 tbsp rice vinegar to create a smooth glaze. Pat 4 (6 oz) black cod fillets dry with paper towels, then brush both sides generously with the miso glaze. Let sit for 15 minutes while preparing vegetables.
  2. Step 2: Heat 2 tbsp sesame oil in a large skillet over medium heat. Add 1 cup baby carrots and 1 cup shiitake mushrooms, cooking for 3 minutes until mushrooms release moisture and begin to brown. Add 1 medium zucchini, thinly sliced, and 1/4 cup dashi stock, then cover and simmer for 5 minutes until vegetables are tender-crisp.
  3. Step 3: Preheat oven to 400°F (200°C). Place miso-glazed cod fillets on a parchment-lined baking sheet, skin-side down. Bake for 12-15 minutes until the miso glaze is bubbly and the fish flakes easily with a fork.

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