Miso-Glazed Black Cod with Steamed Bok Choy
Delicate black cod fillets glazed with a sweet and savory miso marinade, broiled until caramelized, paired perfectly with tender steamed bok choy. 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 280 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 pieces, 5 oz each black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp granulated sugar
- 4 heads, halved lengthwise baby bok choy
- 1 tsp sesame oil
- 1/2 cup for steaming water
- 1 tbsp for garnish toasted sesame seeds
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 to create the miso marinade.
- Step 2: Pat dry 4 black cod fillets (5 oz each) and coat them evenly with the miso marinade. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Step 3: Preheat the broiler to high and line a baking sheet with foil. Place the marinated cod fillets on the sheet, skin side down, and broil about 7-8 inches from heat source for 10-12 minutes until the glaze is caramelized and fish flakes easily.
- Step 4: While cod broils, steam 4 halved baby bok choy heads in 1/2 cup boiling water for 4-5 minutes until tender. Drizzle with 1 tsp sesame oil and toss gently.
- Step 5: Plate the broiled black cod atop the steamed bok choy and garnish with 1 tbsp toasted sesame seeds. Serve immediately.
Frequently asked questions
How long does Miso-Glazed Black Cod with Steamed Bok Choy take to make?
Total time is about 30 minutes (15 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 Steamed Bok Choy?
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 Steamed Bok Choy?
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 Steamed Bok Choy 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 Steamed Bok Choy?
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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