Miso-Glazed Cod

Name: Miso-Glazed Cod
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cod fillets (about 6 oz each), skin removed; 6 tbsp white (shiro) miso paste; 1/4 cup mirin; 2 tbsp sake (or dry sherry); 2 tbsp granulated sugar; 2 tsp soy sauce; 2 tsp toasted sesame oil; 4 scallions, thinly sliced; 4 tbsp pickled ginger (gari)

Thick cod fillets marinated in a sweet white miso glaze, then broiled until lacquered and caramelized. Plan ahead: marinate for at least 24 hours, up to 3 days.

27 minEasyServes 4360 cal/serving

JapaneseDinnerOvenPescatarianHigh ProteinLow CarbNut-FreeEgg-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

4 cod fillets (about 6 oz each), skin removed
6 tbsp white (shiro) miso paste
1/4 cup mirin
2 tbsp sake (or dry sherry)
2 tbsp granulated sugar
2 tsp soy sauce
2 tsp toasted sesame oil
4 scallions, thinly sliced
4 tbsp pickled ginger (gari)

Instructions

1

Make the marinade: whisk together 6 tbsp white (shiro) miso paste, 1/4 cup mirin, 2 tbsp sake (or dry sherry), 2 tbsp granulated sugar, 2 tsp soy sauce, and 2 tsp toasted sesame oil in a bowl until smooth.
2

Pat 4 cod fillets (about 6 oz each) (with skin removed) dry. Coat all sides with the marinade and place in a zip-lock bag or shallow dish. Refrigerate for at least 24 hours, or up to 3 days.
3

When ready to cook, preheat the broiler to high with an oven rack 4-5 inches from the element. Line a baking sheet with foil and lightly oil it.
4

Remove cod from the marinade and gently wipe off the excess - excess marinade will burn. Place on the prepared baking sheet.
5

Broil for 10-12 minutes until the glaze is deep amber and caramelized and the fish flakes easily and reaches an internal temperature of 145°F (63°C). Watch carefully the last 2 minutes to prevent burning.
6

Transfer to plates. Garnish with 4 thinly sliced scallions and serve with 4 tbsp pickled ginger (gari) alongside steamed rice.

Questions

Can I make Miso-Glazed Cod gluten-free?

Yes. The gluten in this entry is 2 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Can I make Miso-Glazed Cod ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Miso-Glazed Cod?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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