Description
This elegant dish features tender black cod fillets, marinated and glazed with a sweet and savory miso sauce. Served with sautéed baby bok choy, shiitake mushrooms, and a touch of sesame oil, it’s a deliciously umami-packed meal perfect for a special occasion or a weeknight dinner.
Ingredients
For the Miso Glazed Black Cod:
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1/3 cup white miso (use gluten-free miso for a gluten-free version)
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1/3 cup sake
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1/3 cup mirin
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1/4 cup brown sugar
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4 (6 ounce) black cod fillets (or Chilean sea bass, salmon, etc.)
For the Baby Bok Choy and Shiitake Mushrooms:
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1 tablespoon oil
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1 pound baby bok choy, sliced 1/4 inch thick
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8 ounces shiitake mushrooms, stemmed and sliced
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2 cloves garlic, chopped
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1/4 cup dashi or broth or water
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1 teaspoon soy sauce (or tamari for gluten-free)
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1 teaspoon toasted sesame oil
Instructions
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Prepare the Miso Glaze: In a small bowl, whisk together the white miso, sake, mirin, and brown sugar.
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Marinate the Cod: Place the cod fillets in a shallow dish and pour the miso mixture over the top. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
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Cook the Cod: Preheat the oven to 400°F (200°C). Place the marinated cod fillets on a parchment-lined baking sheet, skin-side down. Bake for 10-12 minutes or until the cod flakes easily with a fork and is cooked through.
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Prepare the Vegetables: While the cod is baking, heat the oil in a large skillet over medium heat. Add the sliced baby bok choy and shiitake mushrooms and sauté for 4–5 minutes, until the bok choy is tender and the mushrooms have softened.
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Add Garlic and Dashi: Add the chopped garlic to the skillet and sauté for another 1–2 minutes, until fragrant.
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Finish the Vegetables: Add the dashi (or broth or water), soy sauce (or tamari), and toasted sesame oil to the skillet. Stir to combine and cook for an additional 1–2 minutes, until everything is well-coated and heated through.
- Serve: Divide the sautéed vegetables between plates and top with the baked miso-glazed cod. Serve immediately and enjoy!
Notes
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For a more intense flavor, broil the cod fillets for the last 2 minutes of baking.
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You can substitute the baby bok choy with spinach or another leafy green if desired.
- Use tamari for a gluten-free version of this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Japanese