Rice Vinegar-Marinated Miso Cod with Pickled Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender cod fillets marinated in rice vinegar and white miso, baked until golden, served with a bright pickled ginger accent. This japanese-inspired seafood (gluten-free) ready in about 39 minutes pairs (6 oz each) cod fillets, rice vinegar, white miso paste 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.

★ 3.9 (13 ratings) Prep: 25 min Cook: 14 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Whisk rice vinegar, miso paste, grated ginger, and sesame oil in a shallow dish until smooth.
  2. Step 2: Place cod fillets in the marinade, turning to coat completely. Marinate at room temperature for 20 minutes, then arrange in a single layer on a parchment-lined baking sheet.
  3. Step 3: Bake for 12-14 minutes until the fish flakes easily with a fork and the edges are golden.
  4. Step 4: Serve cod over rice with pickled ginger scattered on top, drizzling any accumulated pan juices over the fish.

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Frequently asked questions

How long does Rice Vinegar-Marinated Miso Cod with Pickled Ginger take to make?

Total time is about 39 minutes (25 min prep + 14 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 Rice Vinegar-Marinated Miso Cod with Pickled Ginger?

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 Rice Vinegar-Marinated Miso Cod with Pickled Ginger?

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 Rice Vinegar-Marinated Miso Cod with Pickled Ginger 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.

Is Rice Vinegar-Marinated Miso Cod with Pickled Ginger gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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