Miso Butter Cod with Sesame Vegetables
15min
30min
4
560
Chef's Note
The key to perfectly cooked cod is to watch it closely and remove it from the oven just as it becomes flaky. Overcooked cod can become dry. For an extra layer of flavor, you can broil the fish for the last 1-2 minutes of cooking to caramelize the top of the miso butter.
Tags
Ingredients
4 fillets (6 oz / 170g each), skinless Cod Fillets
4 tbsp, softened to room temperature Unsalted Butter
2 tbsp White Miso Paste
1 tbsp Mirin
1 lb (about 450g), ends trimmed, halved lengthwise Baby Bok Choy
1 large, thinly sliced Red Bell Pepper
2 cloves, minced Garlic
1 tsp, grated Fresh Ginger
2 tbsp Low-Sodium Soy Sauce
1 tbsp Toasted Sesame Oil
1 tsp Rice Vinegar
1 tbsp, for garnish Toasted Sesame Seeds
2 stalks, thinly sliced, for garnish Scallions
4 cups, for serving Cooked Jasmine Rice
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly oil a baking dish large enough to hold the 4 cod fillets without them overlapping.
- 2
In a small bowl, prepare the miso butter. Mash together 4 tbsp of softened unsalted butter, 2 tbsp of white miso paste, and 1 tbsp of mirin with a fork until it forms a smooth, uniform paste. This simple compound butter will create a savory, umami-rich glaze for the fish as it bakes.
- 3
Pat the 4 cod fillets dry with a paper towel and arrange them in the prepared baking dish. Divide the miso butter evenly among the fillets, spreading a generous layer over the top of each piece.
- 4
Bake the cod on the center rack for 12-15 minutes. The exact time will depend on the thickness of your fillets. The fish is done when it is opaque all the way through and flakes easily when gently prodded with a fork.
- 5
While the cod is baking, prepare the vegetables. Heat 1 tbsp of toasted sesame oil in a large skillet or wok over medium-high heat. Once shimmering, add 2 minced garlic cloves and 1 tsp of grated ginger and sauté for 30 seconds until fragrant.
- 6
Add the 1 sliced red bell pepper to the skillet and stir-fry for 2-3 minutes until it begins to soften. Then, add the 1 lb of halved baby bok choy, placing them cut-side down. Cook for 2 minutes without moving them to get a light char.
- 7
Flip the bok choy and add 2 tbsp of low-sodium soy sauce and 1 tsp of rice vinegar to the skillet. Stir everything to combine, cover the skillet, and cook for another 3-4 minutes, or until the bok choy stems are tender-crisp.
- 8
To serve, spoon 1 cup of jasmine rice onto each of four plates. Arrange the sesame vegetables alongside the rice. Carefully place a miso butter cod fillet on top or next to the vegetables. Garnish with 1 tbsp of toasted sesame seeds and sliced scallions before serving immediately.
Nutrition Information (per serving)
560
42g
55g
18g
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