Miso Glazed Black Cod with Bok Choy

Introduction

Miso Glazed Black Cod is a dish that represents elegance, simplicity, and flavor. This recipe marries the delicate, buttery texture of black cod (also known as sablefish) with a deeply flavorful miso marinade. The glaze caramelizes beautifully under high heat, giving the fish a sweet, savory, and slightly smoky finish. Paired with tender-crisp bok choy, it becomes a balanced meal that feels both luxurious and nourishing.

This dish is inspired by Japanese cuisine, often featured in fine dining restaurants, yet surprisingly simple to recreate at home. It’s a recipe that proves that minimal ingredients can lead to extraordinary results.

Why I Love This Recipe

I love this recipe because it combines sophistication with comfort. The miso glaze infuses the fish with umami-rich depth, while the high heat creates a melt-in-your-mouth texture that feels indulgent yet healthy. Adding bok choy brings freshness and balance to the dish, turning it into a complete meal without needing much else.

It’s also a restaurant-quality dish you can make at home in under an hour, which makes it perfect for both weeknight dinners and special occasions.

Why It’s a Must-Try Dish

• Restaurant-quality flavors at home – You’ll feel like you’re dining in a high-end Japanese restaurant.
• Healthy & nourishing – Packed with protein, omega-3s, and nutrient-rich bok choy.
• Minimal effort, maximum flavor – The marinade does the work while you relax.
• Impressive presentation – Perfect for dinner parties or date nights.

Preparation and Cooking Time

• Preparation Time: 15 minutes (plus marinating time – minimum 30 minutes, up to overnight)
• Cooking Time: 15 minutes
• Total Time: 30 minutes active (excluding marinating time)
• Servings: 4
• Calories: ~380 calories per serving

Cuisine and Course

• Cuisine: Japanese-Inspired
• Course: Main Course

Ingredients

For the Miso Glazed Cod:

• 4 black cod fillets (about 6 oz each)
• ⅓ cup white miso paste
• 3 tbsp mirin (Japanese sweet rice wine)
• 3 tbsp sake (or dry white wine as substitute)
• 2 tbsp sugar (or honey for a natural option)
• 1 tbsp soy sauce
• 1 tsp sesame oil

For the Bok Choy:

• 4–6 baby bok choy, halved lengthwise
• 1 tbsp sesame oil (or olive oil)
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame seeds (optional, for garnish)

For Serving:

• Steamed jasmine rice or sushi rice
• Thinly sliced green onions (optional garnish)
• Lemon wedges

Simple Cooking Directions

1. Make miso marinade and marinate cod.
2. Roast or broil fish until caramelized and flaky.
3. Sauté bok choy with garlic and soy sauce.
4. Serve cod over rice with bok choy on the side.

Step-by-Step Recipe Preparation

1. Prepare the Marinade:
   • In a saucepan, combine miso paste, mirin, sake, sugar, soy sauce, and sesame oil.
   • Warm gently over low heat until sugar dissolves and mixture is smooth.
   • Cool before using.
2. Marinate the Fish:
   • Place cod fillets in a shallow dish or resealable bag.
   • Pour marinade over fish, ensuring all sides are coated.
   • Cover and refrigerate for at least 30 minutes (overnight is best for deep flavor).
3. Cook the Fish:
   • Preheat oven to 400°F (200°C).
   • Line a baking sheet with foil and lightly oil it.
   • Remove fish from marinade and place skin-side down.
   • Bake for 12–15 minutes, or until the fish is flaky and caramelized.
     (For a more caramelized top, switch to broil for the last 2 minutes.)
4. Prepare the Bok Choy:
   • Heat sesame oil in a skillet over medium heat.
   • Add garlic and sauté for 30 seconds until fragrant.
   • Add bok choy and cook for 2–3 minutes until tender-crisp.
   • Drizzle with soy sauce and sprinkle with sesame seeds.
5. Assemble the Dish:
   • Serve fish over steamed rice.
   • Add sautéed bok choy on the side.
   • Garnish with green onions and lemon wedges.

How to Serve

Serve hot, with steamed rice or noodles as a base, and bok choy on the side. A drizzle of extra miso glaze or a squeeze of fresh lemon enhances the flavors beautifully.

Additional Recipe Tips

• Use white miso paste for a mild flavor; red miso will give a deeper, stronger taste.
• Marinating overnight enhances flavor and texture.
• Do not overcook cod—it’s delicate and cooks quickly.
• For a restaurant-style touch, garnish with microgreens or pickled ginger.

Variations

• Fish Swap: Use salmon, halibut, or sea bass if black cod isn’t available.
• Vegetarian: Use tofu steaks instead of cod, marinated and baked the same way.
• Spicy Kick: Add a teaspoon of chili paste (like gochujang) to the marinade.
• Greens Swap: Substitute bok choy with spinach, kale, or asparagus.

Freezing and Storage

• Storage (Refrigerator): Keep cooked cod in an airtight container for up to 2 days.
• Freezing (Uncooked): Marinate cod, wrap tightly, and freeze for up to 2 months. Thaw overnight before cooking.
• Freezing (Cooked): Not recommended—fish texture may change.

Special Equipment Needed

• Baking sheet with foil or parchment paper
• Small saucepan (for marinade)
• Skillet (for bok choy)
• Tongs or spatula

Conclusion

Miso Glazed Black Cod with Bok Choy is a sophisticated yet simple dish that highlights the magic of Japanese flavors. With its sweet-savory glaze, buttery fish, and fresh vegetables, it delivers restaurant-quality dining in the comfort of your home. Once you try it, it’s sure to become a repeat favorite for both weeknight meals and elegant dinner parties.

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Miso Glazed Black Cod with Bok Choy

Author: admin

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Calories: 380 calories per serving

Description

Miso Glazed Black Cod is a dish that represents elegance, simplicity, and flavor. This recipe marries the delicate, buttery texture of black cod (also known as sablefish) with a deeply flavorful miso marinade.

Ingredients

Scale

1/2x 1x 2x 3x

For the Miso Glazed Cod:

• 4 black cod fillets (about 6 oz each)
• ⅓ cup white miso paste
• 3 tbsp mirin (Japanese sweet rice wine)
• 3 tbsp sake (or dry white wine as substitute)
• 2 tbsp sugar (or honey for a natural option)
• 1 tbsp soy sauce
• 1 tsp sesame oil

For the Bok Choy:

• 4 baby 4–6 bok choy, halved lengthwise
• 1 tbsp sesame oil (or olive oil)
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame seeds (optional, for garnish)

For Serving:

• Steamed jasmine rice or sushi rice
• Thinly sliced green onions (optional garnish)
• Lemon wedges

Instructions

1. Prepare the Marinade : In a saucepan, combine miso paste, mirin, sake, sugar, soy sauce, and sesame oil. Warm gently over low heat until sugar dissolves and mixture is smooth. Cool before using.
2. Marinate the Fish : Place cod fillets in a shallow dish or resealable bag. Pour marinade over fish, ensuring all sides are coated. Cover and refrigerate for at least 30 minutes (overnight is best for deep flavor).
3. Cook the Fish : Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly oil it. Remove fish from marinade and place skin-side down. Bake for 12–15 minutes, or until the fish is flaky and caramelized. (For a more caramelized top, switch to broil for the last 2 minutes.)
4. Prepare the Bok Choy : Heat sesame oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add bok choy and cook for 2–3 minutes until tender-crisp. Drizzle with soy sauce and sprinkle with sesame seeds.
5. Assemble the Dish : Serve fish over steamed rice. Add sautéed bok choy on the side. Garnish with green onions and lemon wedges.

Keywords: Miso Glazed Black Cod