Miso-Glazed Black Cod with Miso Broth
Tender black cod fillets glazed with a savory miso sauce, served with a rich miso broth and steamed bok choy for a Japanese-inspired feast. This japanese-inspired seafood ready in about 40 minutes pairs (6 oz each) black cod fillets, red miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 4 (6 oz each) black cod fillets
- 3 tbsp red miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1 bunch, stems sliced bok choy
- 4 cups vegetable broth
- 1 tbsp grated ginger
- 2, sliced scallions
- 1 tbsp sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, mix miso paste, mirin, sake, and sugar. Brush mixture evenly over cod fillets and let marinate 10 minutes.
- Step 2: Place cod on a baking sheet lined with parchment paper. Bake for 12-14 minutes until flaky and golden. Keep warm.
- Step 3: In a large pot, bring broth, grated ginger, and 1 tsp salt to a simmer. Add bok choy stems and cook 3 minutes. Add leaves and cook 2 minutes until tender. Stir in 1 tbsp sesame seeds.
- Step 4: Serve cod atop bok choy, drizzle with remaining miso glaze, and garnish with scallions and sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Black Cod with Miso Broth take to make?
Total time is about 40 minutes (25 min prep + 15 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 Miso Broth?
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 (6 oz each) black cod fillets from drying out.
Can I substitute ingredients in Miso-Glazed Black Cod with Miso Broth?
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 Miso Broth 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.
What goes well with Miso-Glazed Black Cod with Miso Broth?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
