Soy-Glazed Miso Cod with Sesame-Ginger Veggies

Tender cod fillets bathed in a savory miso glaze, served atop a vibrant medley of broccoli and carrots finished with fresh ginger and sesame seeds.

Cuisine: Japanese

Category: Asian

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 4 (6 ounces each) Cod fillets
• 3 tablespoons White miso paste
• 2 tablespoons Mirin
• 1 tablespoon Rice vinegar
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1 tablespoon (grated) Fresh ginger
• 2 cloves (minced) Garlic
• 1 cup (chopped florets) Broccoli
• 1 cup (thinly sliced) Carrots
• 2 (chopped, green parts only) Green onions
• 1 teaspoon Sesame seeds

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place cod fillets on it, patting them dry with paper towels.
2. Step 2: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon grated ginger, and 2 minced garlic cloves until smooth. Brush half of the sauce over the cod fillets.
3. Step 3: Arrange 1 cup chopped broccoli and 1 cup sliced carrots around the cod on the baking sheet. Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork, and vegetables are tender-crisp.
4. Step 4: While baking, heat 1 teaspoon sesame oil in a small skillet over medium heat. Add 1 tablespoon grated ginger and 2 minced garlic cloves, sautéing for 30 seconds until fragrant. Add the remaining sauce and simmer for 2 minutes until slightly thickened.
5. Step 5: Remove from oven, drizzle with the thickened sauce, and sprinkle with 2 chopped green onions and 1 teaspoon sesame seeds.