Miso-Glazed Cod with Bok Choy

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

Tender cod fillets glazed with savory-sweet miso and ginger, served with blanched bok choy for a balanced meal. This japanese-inspired asian (gluten-free) ready in about 30 minutes pairs 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 380 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp grated ginger, 1 tsp sesame oil, 1 tbsp soy sauce, and 1/2 tsp sugar until smooth.
  2. Step 2: Pat 1 lb cod fillets dry and brush generously with miso glaze. Place in a baking dish and bake at 400°F (200°C) for 12-15 minutes until opaque and easily flaked.
  3. Step 3: While cod bakes, trim bok choy and cut into 2-inch pieces. Heat a skillet over medium-high, add 1/4 cup water, and blanch bok choy for 3 minutes until vibrant green; drain and set aside.
  4. Step 4: Mince 2 garlic cloves and sauté in a small pan with 1 tsp sesame oil for 1 minute until fragrant but not browned.
  5. Step 5: Drizzle garlic oil over cooked cod and bok choy. Serve immediately with extra miso glaze on the side.

Frequently asked questions

How long does Miso-Glazed Cod with 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 Cod with 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 cod fillets from drying out.

Can I substitute ingredients in Miso-Glazed Cod with 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 Cod with 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.

Is Miso-Glazed Cod with Bok Choy 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.

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