Seared Miso-Glazed Black Cod with Wilted Spinach
Tender black cod fillets glazed with a savory-sweet miso sauce, served over garlicky wilted spinach for an elegant Asian-inspired dinner. This japanese-inspired seafood ready in about 52 minutes pairs about 5 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 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.
Ingredients
- 4 pieces, about 5 oz each black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp brown sugar
- 6 cups fresh baby spinach
- 1 tbsp sesame oil
- 3, minced garlic cloves
- 2 tbsp vegetable oil
- 2, thinly sliced green onions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp brown sugar until smooth. Spread the miso glaze evenly over 4 black cod fillets. Cover and marinate in the refrigerator for at least 30 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Remove excess glaze from cod and place fillets skin-side down. Cook 4-5 minutes until skin is crisp and golden.
- Step 3: Carefully flip the fillets and cook 2-3 minutes more until fish is opaque and flakes easily. Remove cod from pan and keep warm.
- Step 4: In the same skillet, add 1 tbsp sesame oil and 3 minced garlic cloves. Sauté over medium heat for 30 seconds until fragrant.
- Step 5: Add 6 cups fresh baby spinach and cook, stirring, for 2-3 minutes until just wilted.
- Step 6: Serve black cod over the wilted spinach, garnished with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds.
Equipment for this recipe
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Frequently asked questions
How long does Seared Miso-Glazed Black Cod with Wilted Spinach take to make?
Total time is about 52 minutes (40 min prep + 12 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 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 white miso paste from drying out.
Can I substitute ingredients in Seared Miso-Glazed Black Cod with Wilted 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 Wilted 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 Wilted 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.
