Miso-Glazed Cod with Sesame Broccoli & Brown Rice

Rinse 1/2 cup brown rice under cold water. Combine with 1 cup water in a small pot, add a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until water is absorbed and rice is tender.

While rice cooks, prepare the miso glaze by whisking together 1 tbsp white miso paste, 1 tbsp mirin, 1 tsp rice vinegar, 1 tsp honey, 1 tsp low-sodium soy sauce, 1 tsp grated ginger, and 1 minced garlic clove in a small bowl.

Pat the 5 oz cod fillet dry with paper towels and season lightly with salt and pepper. Place on a parchment-lined baking sheet.

Preheat oven to 400°F (200°C). Brush the cod generously with half of the miso glaze, reserving the rest.

Bake the cod for 10-12 minutes until it flakes easily with a fork. During the last 2 minutes, brush with the remaining glaze and switch oven to broil to caramelize the top slightly.

While the cod bakes, bring a pot of water to boil. Add 1.5 cups broccoli florets and blanch for 2 minutes until bright green but still crisp. Drain immediately and rinse with cold water to stop cooking.

Heat a skillet over medium heat. Add 1 tsp olive oil and the blanched broccoli. Stir-fry for 2 minutes, then add 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for another minute.

Sprinkle 1 tsp sesame seeds over the broccoli and toss to combine.

Serve the miso-glazed cod over the brown rice with sesame broccoli on the side. Garnish with sliced green onion.