Miso-Glazed Black Cod with Miso Broth

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

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 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.

Prep: 25 min Cook: 15 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Place cod on a baking sheet lined with parchment paper. Bake for 12-14 minutes until flaky and golden. Keep warm.
  3. 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.
  4. Step 4: Serve cod atop bok choy, drizzle with remaining miso glaze, and garnish with scallions and sesame seeds.

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?

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 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.

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