Pan-Fried Cod with Miso-Glazed Eggplant and Scallions
Delicate cod fillets pan-fried and served atop rich miso-glazed eggplant slices, garnished with fresh scallions for umami depth. This japanese-inspired seafood ready in about 35 minutes pairs (5 oz each) 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 310 calories and feeds 2, 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
- 2 pieces (5 oz each) cod fillets
- 1 medium (about 1 lb), sliced into 1/2-inch rounds eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 4 tbsp vegetable oil
- 3 stalks, thinly sliced scallions
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 1 lb eggplant sliced into 1/2-inch rounds, season with 1/2 tsp salt, and cook for 4-5 minutes per side until golden and tender.
- Step 3: Brush the miso glaze generously on one side of each cooked eggplant slice, then cook for an additional 1-2 minutes until the glaze caramelizes and becomes glossy. Remove eggplant and keep warm.
- Step 4: Pat 2 cod fillets dry and season both sides with 1/2 tsp salt and 1/2 tsp black pepper. In the same skillet, add remaining 2 tbsp vegetable oil over medium-high heat.
- Step 5: Add cod fillets skin-side down and cook for 4 minutes until the edges turn crispy. Flip and cook another 3 minutes until fish is opaque and flakes easily.
- Step 6: To serve, layer glazed eggplant slices on plates, top each with a cod fillet, and garnish with 3 thinly sliced scallions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Cod with Miso-Glazed Eggplant and Scallions 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 Pan-Fried Cod with Miso-Glazed Eggplant and Scallions?
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 (5 oz each) cod fillets from drying out.
Can I substitute ingredients in Pan-Fried Cod with Miso-Glazed Eggplant and Scallions?
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 Pan-Fried Cod with Miso-Glazed Eggplant and Scallions 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 Pan-Fried Cod with Miso-Glazed Eggplant and Scallions?
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.
