Miso-Marinated Cod That Melts In Your Mouth
This miso-marinated cod is light, flaky, and packed with umami flavor. The fish marinates in a simple blend of white miso, mirin, sake, and sugar, then cooks on a stovetop until tender and flaky with a caramelized glaze. A restaurant-quality meal that’s naturally gluten-free and ready in under 30 minutes.
Servings: 6 servings
Calories: 224kcal
Equipment
Ingredients
For the Miso Marinade
- ¼ cup white miso paste
- 2 Tbsp sake
- 2 Tbsp mirin
- 1 Tbsp low-sodium soy sauce (use tamari to make gluten-free)
- 2 tsp ginger paste
- 1 tsp sesame oil
- 1 tsp honey
For the Cod
- 1½ lb cod fillet, see note below
- 1¼ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 2 cups carrots, thinly sliced into ¼-inch pieces (about 4-5 carrots)
- 4 oz shiitake mushrooms, stems removed (I like to use baby shiitakes here and leave them whole)
- 1 Tbsp unsalted butter
- 3 large scallions, divided
- Sesame seeds
- Serving suggestions: white rice, steamed or roasted vegetables, scallions, cilantro, lime wedges, sesame seeds
Instructions
- Make the miso marinade. Season cod fillets on all sides with 1 tsp Kosher salt and ¼ tsp black pepper. Place in a large tupperware or Ziploc bag. In a large bowl, combine ¼ cup miso paste, 2 Tbsp sake, 2 Tbsp mirin, 1 Tbsp soy sauce, 2 tsp ginger paste, 1 tsp sesame oil, and 1 tsp honey. Whisk to combine, then pour over fish. Seal container, shake, then refrigerate for at least 1 hour or up to overnight.
- Cook the vegetables. Preheat oven to 400°F (205°C). If needed, cut cod fillets so they fit easily in the skillet, reserving marinating liquid. Heat 2 Tbsp neutral oil in a large skillet over medium-high heat. When hot, add 2 cups sliced carrots and cook for 4-5 minutes, or until beginning to soften. Add 4oz mushrooms and 1 Tbsp butter, then cook an additional 3-4 minutes, stirring occasionally.
- Add scallions. Trim the ends off 2 scallions, then cut into 2-inch pieces. Add to the skillet and sauté until blistered, another 3-4 minutes. Season with remaining ¼ tsp Kosher salt, stir, then transfer to a bowl.
- Cook the cod. 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. Transfer the skillet to preheated oven and cook for 8 minutes, or until an internal temperature of 140°F (60°C) is reached.
- Garnish, then serve. Thinly slice remaining scallion (discard the root), then sprinkle on miso cod along with a generous sprinkle of sesame seeds, cilantro, and scallions for garnish. Serve immediately with white rice and roasted or steamed veggies.
Notes
- Nutrition facts do not include white rice or added vegetables.
- Ginger paste can be replaced with 2 tsp freshly grated or minced ginger.
- Make-ahead: Marinate the cod up to 24 hours in advance. The miso glaze will intensify as it rests.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a 325°F (163°C) oven for 8-10 minutes or until warm. Avoid microwaving to keep the fish tender.
- Freezing: Cooked cod can be frozen for up to 2 months, though the texture is best fresh.
Nutrition
Calories: 224kcal | Carbohydrates: 13g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 1121mg | Potassium: 727mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7367IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg
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