Seared Miso-Glazed Black Cod with Wilted Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate black cod pan-seared with a savory miso glaze paired with tender wilted bok choy for a balanced umami-rich dish. This japanese-inspired seafood ready in about 50 minutes pairs fillets (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 380 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: 35 min Cook: 15 min Serves 4 Japanese cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp brown sugar until smooth. Spread this miso glaze evenly over 4 black cod fillets. Refrigerate and marinate for 30 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place the miso-glazed cod fillets skin-side down and sear for 4-5 minutes until the skin is crisp and caramelized.
  3. Step 3: Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily.
  4. Step 4: In another pan, heat 1 tbsp sesame oil over medium heat. Add 2 minced garlic cloves and 1 tsp minced ginger, sautéing for 1 minute until fragrant.
  5. Step 5: Add 1 lb halved baby bok choy and 1 tbsp soy sauce, stirring frequently for 3-4 minutes until the bok choy leaves are wilted but stems remain tender-crisp.
  6. Step 6: Serve the miso-glazed black cod atop a bed of wilted bok choy, spooning any pan juices over the fish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Seared Miso-Glazed Black Cod with Wilted Bok Choy take to make?

Total time is about 50 minutes (35 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 Wilted 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 white miso paste from drying out.

Can I substitute ingredients in Seared Miso-Glazed Black Cod with Wilted 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 Seared Miso-Glazed Black Cod with Wilted 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 Seared Miso-Glazed Black Cod with Wilted 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.

Related recipes