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Japanese-Style Miso Glazed Fish with Roasted Kabocha

Japanese-Style Miso Glazed Fish with Roasted Kabocha

Dinner

5.0

(1 reviews)

Prep Time
25min
Cook Time
35min
Servings
3
Calories
385
Chef's Note

For the best flavor, marinate the fish in a small portion of the miso glaze for 30 minutes before cooking. The kabocha's natural sweetness pairs beautifully with the savory miso glaze. If kabocha is unavailable, butternut squash makes a good substitute, though it has a milder flavor and may need an extra drizzle of honey before roasting.

Tags
Japanese
fish
cod
kabocha squash
miso
roasted
dinner
seafood
healthy
gluten-free
Ingredients

  • 1.5 pounds cod fillets (or other white fish like sea bass)

  • 1 small (about 2 pounds) kabocha squash

  • 3 tablespoons white miso paste

  • 2 tablespoons mirin

  • 1 tablespoon sake

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon rice vinegar

  • 1 teaspoon sesame oil

  • 1 tablespoon, grated ginger

  • 2 cloves, minced garlic

  • 4 stalks, divided green onions

  • 1 tablespoon sesame seeds

  • 2 tablespoons olive oil

  • 1 teaspoon, divided salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Carefully cut the kabocha squash in half, scoop out the seeds, and slice into 1-inch wedges. There's no need to peel as the skin becomes tender when roasted.

  • 3

    Toss the kabocha wedges with 1.5 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet.

  • 4

    Roast the kabocha for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

  • 5

    While the squash is roasting, prepare the miso glaze. In a bowl, whisk together 3 tablespoons of white miso paste, 2 tablespoons of mirin, 1 tablespoon of sake, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar, 1 teaspoon of rice vinegar, 1 teaspoon of sesame oil, 1 tablespoon of grated ginger, and 2 minced garlic cloves.

  • 6

    Finely chop 2 green onions and add to the miso mixture, reserving the other 2 for garnish.

  • 7

    Pat the fish fillets dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 8

    Heat 1/2 tablespoon of olive oil in an oven-safe skillet over medium-high heat.

  • 9

    Place the fish skin-side down (if applicable) in the hot skillet and sear for 3 minutes until golden.

  • 10

    Brush the tops of the fish generously with the miso glaze, reserving some for serving.

  • 11

    Transfer the skillet to the oven and bake for 5-7 minutes, until the fish is just cooked through and flakes easily with a fork.

  • 12

    While the fish is baking, slice the remaining 2 green onions diagonally for garnish.

  • 13

    To serve, arrange the roasted kabocha on plates, place the miso-glazed fish on top, drizzle with the remaining glaze, and garnish with sliced green onions and 1 tablespoon of sesame seeds.

Nutrition Information (per serving)
385
Calories
32g
Protein
28g
Carbs
15g
Fat
Reviews (1)
EH.
Edward H.
7/17/2025

5/5

I would never have thought to pair these two items, but it was so delicious. Asked Otto for another side and he recommended a cucumber salad which also went amazingly well.