Miso-Glazed Black Cod with Sautéed Spinach and Mushrooms
Delicate black cod fillets coated with a sweet-savory miso glaze paired with tender sautéed spinach and mushrooms for an elegant Japanese-inspired meal. This japanese-inspired seafood ready in about 30 minutes pairs (5 oz each) 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 350 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 (5 oz each) black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp granulated sugar
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 5 cups baby spinach
- 8 oz, sliced shiitake mushrooms
- 2 cloves minced garlic
- to taste salt
- to taste black pepper
- for serving lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp granulated sugar until smooth.
- Step 2: Pat 4 black cod fillets dry and brush both sides generously with the miso glaze. Place them in a covered container and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
- Step 3: Preheat oven to 400°F. Line a baking sheet with foil and place marinated cod fillets on it, skin side down. Bake for 10-12 minutes until fish is opaque and flakes easily with a fork.
- Step 4: While cod bakes, heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 5: Add 8 oz sliced shiitake mushrooms and cook for 4 minutes until browned.
- Step 6: Add 5 cups baby spinach and cook, stirring, for 2-3 minutes until wilted. Season with salt and black pepper to taste.
- Step 7: Serve the miso-glazed black cod over the sautéed spinach and mushrooms with lemon wedges on the side.
Frequently asked questions
How long does Miso-Glazed Black Cod with Sautéed Spinach and Mushrooms take to make?
Total time is about 30 minutes (10 min prep + 20 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 Sautéed Spinach and Mushrooms?
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 (5 oz each) black cod fillets from drying out.
Can I substitute ingredients in Miso-Glazed Black Cod with Sautéed Spinach and Mushrooms?
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 Sautéed Spinach and Mushrooms 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 Sautéed Spinach and Mushrooms?
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.
