Miso-Glazed Black Cod with Shiitake & Ginger
Tender black cod infused with umami-rich miso glaze, absorbing the essence of ginger and shiitake mushrooms for a luxurious, restaurant-quality dish. This japanese-inspired seafood (gluten-free) ready in about 33 minutes pairs black cod fillets, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp grated fresh ginger
- 4 oz sliced shiitake mushrooms
- 1 tsp soy sauce
- 1 tsp brown sugar
- 1 tsp sesame seeds
- 2 tbsp sliced green onions
Instructions
- Step 1: Preheat oven to 400°F. Place 12 oz black cod fillets skin-side down in a baking dish. Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp grated ginger in a small bowl until smooth, then spread evenly over the cod.
- Step 2: Arrange 4 oz sliced shiitake mushrooms around the cod. Mix 1 tsp soy sauce, 1 tsp brown sugar, and 1 tsp water in a small saucepan, heat over medium until sugar dissolves, then pour over mushrooms.
- Step 3: Bake for 15-18 minutes until cod is opaque and flakes easily with a fork. Sprinkle with 1 tsp sesame seeds and 2 tbsp sliced green onions. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Black Cod with Shiitake & Ginger take to make?
Total time is about 33 minutes (15 min prep + 18 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 Shiitake & Ginger?
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 Shiitake & Ginger?
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 Shiitake & Ginger for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Shiitake & Ginger gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
