Miso-Glazed Cod with Lemon-Dill Asparagus
Fresh cod fillets glazed in a savory-sweet miso sauce and served with tender asparagus spears finished with lemon and dill. This japanese-inspired seafood ready in about 28 minutes pairs 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 320 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
- 1.2 lbs Cod fillets
- 2 tbsp White miso paste
- 1 tbsp Mirin
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1.5 lbs Asparagus
- 1 medium zested and juiced Lemon
- 2 tbsp chopped Fresh dill
- 1 tbsp Olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl until smooth.
- Step 2: Place 1.2 lbs cod fillets in a baking dish. Brush evenly with miso glaze, then sprinkle with zest from 1 medium lemon.
- Step 3: Arrange 1.5 lbs trimmed and cut asparagus pieces around cod. Drizzle with 1 tbsp olive oil and season with salt and pepper. Bake for 15-18 minutes, or until cod is opaque and flakes easily, and asparagus is tender-crisp. Finish with 2 tbsp chopped fresh dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Cod with Lemon-Dill Asparagus take to make?
Total time is about 28 minutes (10 min prep + 18 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 Lemon-Dill Asparagus?
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 Lemon-Dill Asparagus?
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 Lemon-Dill Asparagus 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 Cod with Lemon-Dill Asparagus?
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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My whole family loved this.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
