Miso-Glazed Cod with Bok Choy

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender cod fillets glazed with savory-sweet miso and ginger, served with blanched bok choy for a balanced meal. This Asian recipe (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 rice, quinoa, or a quick salad. 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

1 lb cod fillets
3 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp ginger
1 tsp sesame oil
2 bunches bok choy
2 cloves garlic
1 tbsp soy sauce
1/2 tsp sugar

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Instructions

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.
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.
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.
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.
Step 5: Drizzle garlic oil over cooked cod and bok choy. Serve immediately with extra miso glaze on the side.