Miso-Glazed Cod with Ginger-Scallion Sauce
Tender cod fillets glazed with white miso and mirin, served atop quick-pickled cucumbers with a bright ginger-scallion sauce. This japanese-inspired seafood ready in about 29 minutes blends (6 oz each) cod fillets, white miso paste, mirin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 (6 oz each) cod fillets
- 1 tbsp white miso paste
- 1 tbsp mirin
- 1 tsp rice vinegar
- 1/2, thinly sliced cucumber
- 2 tbsp rice vinegar
- 1 tsp, grated fresh ginger
- 2, thinly sliced scallions
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk miso paste, 1 tbsp mirin, and 1 tsp rice vinegar until smooth. Brush evenly over both sides of cod fillets.
- Step 2: Place cod on a parchment-lined baking sheet. Roast for 12-14 minutes until the fish flakes easily with a fork.
- Step 3: While fish cooks, combine 1/2 sliced cucumber, 2 tbsp rice vinegar, and 1/4 tsp salt in a bowl. Let sit for 10 minutes to pickle.
- Step 4: In a separate bowl, mix 1 tsp grated ginger, 2 sliced scallions, and 1 tbsp water. Stir into the pickled cucumbers.
- Step 5: Serve glazed cod with cucumber salad spooned over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Cod with Ginger-Scallion Sauce take to make?
Total time is about 29 minutes (15 min prep + 14 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Miso-Glazed Cod with Ginger-Scallion Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Miso-Glazed Cod with Ginger-Scallion Sauce?
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 Ginger-Scallion Sauce 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.
What goes well with Miso-Glazed Cod with Ginger-Scallion Sauce?
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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
