Seared Miso-Glazed Black Cod with Sautéed Spinach
Delicate black cod fillets glazed with a savory-sweet miso sauce, seared to caramelized perfection and served atop garlicky sautéed spinach. This japanese-inspired seafood ready in about 55 minutes pairs (6 oz each) black 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 350 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
- 4 (6 oz each) black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp granulated sugar
- 2 tbsp vegetable oil
- 8 cups fresh baby spinach
- 3 cloves garlic cloves, thinly sliced
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp granulated sugar until smooth to make the glaze.
- Step 2: Pat dry 4 black cod fillets (6 oz each) and brush each fillet generously with the miso glaze on all sides. Cover and refrigerate for at least 30 minutes to marinate.
- Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Add the marinated cod fillets, skin side down, and sear for 4-5 minutes until the skin is golden and crisp.
- Step 4: Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove from pan and keep warm.
- Step 5: In the same pan, add 1 tsp sesame oil and 3 thinly sliced garlic cloves. Sauté over medium heat for 1 minute until fragrant.
- Step 6: Add 8 cups fresh baby spinach and 1/2 tsp salt, tossing continuously for 2-3 minutes until wilted and tender but still vibrant green.
- Step 7: Season sautéed spinach with 1/4 tsp black pepper and serve immediately topped with the seared miso-glazed black cod.
Equipment for this recipe
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Frequently asked questions
How long does Seared Miso-Glazed Black Cod with Sautéed Spinach take to make?
Total time is about 55 minutes (40 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 Seared Miso-Glazed Black Cod with Sautéed Spinach?
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) black cod fillets from drying out.
Can I substitute ingredients in Seared Miso-Glazed Black Cod with Sautéed Spinach?
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 Seared Miso-Glazed Black Cod with Sautéed Spinach 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 Seared Miso-Glazed Black Cod with Sautéed Spinach?
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.
