Pan-Seared Miso-Glazed Cod with Ginger Scallion Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 developed and reviewed.

Tender cod fillets pan-seared and brushed with a savory miso glaze, complemented by a bright ginger scallion sauce. This Japanese-inspired seafood recipe, ready in about 20 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 260 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.

Prep: 10 min Cook: 10 min Serves 4 Japanese cuisine 260 cal/serving

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Ingredients

4 fillets (6 oz each) cod fillets
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
1 tbsp grated ginger root
4, thinly sliced scallions
2 tbsp vegetable oil
1 tbsp rice vinegar
1 tsp sesame oil
to taste salt
to taste black pepper

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Instructions

Step 1: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, and 1 tablespoon brown sugar until smooth to make the miso glaze.
Step 2: Pat dry 4 cod fillets (6 oz each) with paper towels. Season both sides lightly with salt and black pepper. Brush the top side of each fillet generously with the miso glaze.
Step 3: Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Place fillets skin-side down and cook for 4 minutes until edges are opaque and skin is crispy.
Step 4: Flip the fillets carefully, brush the other side with remaining miso glaze, and cook for another 3 minutes until fish is cooked through and flakes easily.
Step 5: Meanwhile, prepare the ginger scallion sauce by combining 1 tablespoon grated ginger, 4 thinly sliced scallions, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil in a small bowl.
Step 6: Serve the cod fillets topped with the ginger scallion sauce for a fresh, aromatic finish.