Miso Cod Is A Healthy Weeknight Staple
If you’ve been here a while, you know the Well Seasoned household loves seafood. We eat fish or shellfish in one form or another practically every single week.
What do we look for in a reliable seafood recipe?
- Quick to prep
- Short cook time so it can be made after a busy work / school day
Happy to report that this miso cod checks all the boxes! The simple miso marinade can be mixed together in less than 5 minutes, and while we recommend letting the cod marinate for at least 1 hour (or up to overnight), even a quick 30 minutes would be fine.
The end result is melt in your mouth, full on umami, and so completely satisfying.
Want to add additional vegetables? This recipe is easily adaptable to whichever veggies you love most! We suggest keeping the blistered scallions, though. Totally delish.
Ingredients For Miso Cod
For the miso marinated fish:
- Miso paste
- Soy sauce, low sodium!
- Sesame oil
- Mirin or rice vinegar
- Ginger paste
- Kosher salt
- Freshly ground black pepper
For the vegetables:
- Baby shiitake mushrooms
- Sesame seeds, for garnish
Don’t forget white rice for serving! You’ll want to sop up every last drop of the miso marinade. And for sure no judgment if you lick the plate clean.
(Been there, done that.)
How To Make Miso Cod
- First, sauté carrots and shiitake mushrooms until soft. Next, add scallions sliced into 2″ pieces, then cook until blistered. Remove and set veggies aside.
- Add cod fillets (reserve the miso marinade!) to the skillet and cook 2 minutes, then carefully flip the fish over.
- Place the cooked veggies on top, then pour on the remaining miso marinade. Cook in a preheated oven to 400 F for 8 minutes. The internal temperature of the cod fillets should be between 140-145 F.
- Sprinkle with sesame seeds and additional thinly sliced scallions just before serving.
If you don’t already own a fish spatula, highly recommend! They are inexpensive and can be used for flipping and scooping anything, not just seafood. This is the one tool I use every single day, but it is especially helpful when flipping the cod fillets over.
What’s The Difference Between Cod and Black Cod?
Okay, first — we used regular ol’ Atlantic cod in this recipe. It’s inexpensive (which we love!), but can often times be bland (don’t love that so much!). The flesh is leaner than black cod, making it a flakier fish (versus delicate, melty layers). It’s a great option, however, in applications where there is a super flavorful sauce being applied. Hooray!
Black cod, also known as Sablefish or Butterfish, is super luxurious and much more expensive. It’s got a buttery texture and is fattier than cod. We are crazy about it — and trust me, if I see that bad boy on a menu, there is 99.9% likelihood that I’m ordering it.
Both will work beautifully for miso cod. If you’re making this for a special date night in and the budget allows, I would totally splurge on Sablefish. If it’s just your run of the mill Wednesday night, ain’t no shame in buying Atlantic or Pacific cod. It’ll be delish!
What To Serve With Miso Glazed Cod
A good amount of fluffy rice and all the sautéed or roasted veggies! We recommend baby shiitake mushrooms, carrots, and oven roasted broccoli, but use any vegetables you love. Just make sure to sauté them before transferring the fish to the oven so everything finishes cooking around the same time.
Think of this as an elevated stir fry. All the same add-ins are still welcome, whether you want water chestnuts and baby corn or onions and bok choy. The more the merrier, ya know?
Just before serving, sprinkle the miso cod with thinly sliced scallions (yes, more of them!) and sesame seeds.
Talk about a beautiful presentation! If you are a seafood lover — or even just a miso lover — we think this will become a new weeknight staple! So crazy flavorful.
And the texture of the cod fillets? Melt in your mouth delicious.
Looking for another recipe featuring miso paste? Check out these miso-marinated salmon bowls, which can be enjoyed warm or cold!
If you make this Miso Cod recipe, please let us know by leaving a review and rating below.
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For more easy weeknight seafood recipes, check out the following:
- Slow baked salmon with herb shallot butter
- Spaghetti alle vongole (spaghetti with clam sauce)
- Salmon piccata
- Classic fish cakes
- Salmon Piccata
For the miso marinade
- 1 ½ lb cod fillet see note below
- ¼ cup miso paste
- 2 Tbsp sake
- 2 Tbsp mirin
- 1 Tbsp soy sauce reduced sodium
- 2 tsp ginger paste
- 1 tsp honey
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
For the remaining ingredients
- 2 Tbsp canola or vegetable oil
- 2 cups carrots thinly sliced into ¼" pieces (about 4-5 carrots)
- 4 oz baby shiitake mushrooms stems removed, left whole
- 1 Tbsp unsalted butter
- 3 large scallions divided
- Kosher salt
- Sesame seeds for garnish
For serving, optional
- White rice
- Oven roasted or steamed broccoli
Make the miso marinade
- Season cod fillets on all sides with kosher salt and black pepper. Place in a large tupperware or Ziploc bag.
- In a large bowl, combine remaining marinade ingredients. Whisk to combine, then pour over fish. Seal container, shake, then refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 400 F. If needed, cut cod fillets so they fit easily in the skillet, reserving marinating liquid. Heat canola or vegetable oil in a large skillet over medium-high heat. When hot, add carrots and cook for 4-5 minutes, or until beginning to soften.
- Add mushrooms and butter, then cook an additional 3-4 minutes, stirring occasionally.
- Trim the ends off 2 scallions, then cut into 2" pieces. Add to the skillet and sauté until blistered, another 3-4 minutes. Season with ¼ tsp kosher salt, stir, then transfer to a bowl.
- Carefully add cod fillets to the warm, preheated pan. Cook for 2 minutes, then gently use a fish spatula to flip the fish over, being careful not to break it. Return cooked vegetables to the pan, then pour reserved miso marinade on top. Cook for 8 minutes, or until an internal temperature of 140-145 F is reached.
- Thinly slice remaining scallion (discard the root), then sprinkle on miso cod along with a generous sprinkle of sesame seeds for garnish. Serve immediately.
- Nutrition facts do not include white rice or roasted broccoli.
- If you do not have ginger paste, replace with 2 tsp freshly grated or minced ginger.
- Cod can marinate for up to 24 hours before cooking.
- This recipe uses Atlantic cod fillets, which are less expensive than Black Cod. The same method can be used for cooking Black Cod (has a more luxurious and buttery texture — highly recommend for a special occasion if you can find it!).
- If you do not have low sodium soy sauce, do not season the fish with kosher salt before marinating.