Pan-Seared Miso-Glazed Cod with Sautéed Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender cod fillets glazed with a savory miso sauce, served alongside crisp sautéed bok choy for a balanced, flavorful meal. This japanese-inspired seafood ready in about 25 minutes pairs 6 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 280 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: 15 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth to create the glaze.
  2. Step 2: Pat dry 4 cod fillets (6 oz each) and brush both sides with half the miso glaze. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until golden and just cooked through, brushing occasionally with remaining glaze.
  3. Step 3: While the cod cooks, heat 1 tsp sesame oil in another skillet over medium heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 1 minute until fragrant.
  4. Step 4: Add 3 halved baby bok choy heads to the skillet, stirring frequently for 4-5 minutes until the leaves are wilted and stalks are crisp-tender.
  5. Step 5: Plate the cod over the sautéed bok choy, sprinkle 2 sliced scallions and 1 tbsp toasted sesame seeds over the top, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Miso-Glazed Cod with Sautéed Bok Choy take to make?

Total time is about 25 minutes (10 min prep + 15 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-Seared Miso-Glazed Cod with Sautéed Bok Choy?

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 6 oz each cod fillets from drying out.

Can I substitute ingredients in Pan-Seared Miso-Glazed Cod with Sautéed Bok Choy?

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-Seared Miso-Glazed Cod with Sautéed Bok Choy 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 Pan-Seared Miso-Glazed Cod with Sautéed Bok Choy?

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.

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