Miso-Glazed Cod with Bok Choy and Sesame Rice

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

A delicate Japanese-inspired dish with flaky cod glazed in savory miso, served with steamed bok choy and sesame rice for a harmonious balance of umami and texture. This japanese-inspired seafood (gluten free) ready in about 35 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 480 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.

★ 4.3 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 2 tbsp water to make the glaze.
  2. Step 2: Place the cod fillets on a baking sheet lined with parchment paper. Brush the miso glaze evenly over the top of each fillet.
  3. Step 3: Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: While the fish bakes, heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 2 garlic cloves (minced) and 1 tsp grated ginger, and stir-fry for 1 minute until fragrant.
  5. Step 5: Add 1 bunch bok choy (trimmed and cut into 2-inch pieces) and cook for 3-4 minutes until bright green and slightly wilted. Stir in 1/4 cup water, cover, and steam for 2 minutes until tender.
  6. Step 6: Serve the baked cod with the sesame rice and bok choy.

Frequently asked questions

How long does Miso-Glazed Cod with Bok Choy and Sesame Rice take to make?

Total time is about 35 minutes (15 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 Cod with Bok Choy and Sesame Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Miso-Glazed Cod with Bok Choy and Sesame Rice?

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 and Sesame Rice 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 and Sesame Rice 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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