Miso-Glazed Cod with Sesame Broccoli & Brown Rice (Leftover)
15min
30min
1
686
Chef's Note
For the best flavor, let the cod marinate in half of the miso glaze for 15-30 minutes before baking if you have time. The leftover brown rice absorbs the flavors beautifully, but you can also make fresh rice if you don't have leftovers.
Tags
Ingredients
6 oz cod fillet
1 tbsp white miso paste
1 tsp mirin
1 tsp honey
1 tsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp fresh ginger
1 clove garlic
3/4 cup leftover cooked brown rice
1.5 cups broccoli florets
2 tsp olive oil
1 tsp sesame oil
1 tsp sesame seeds
1 stalk green onion
1/4 whole lemon
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, whisk together 1 tbsp miso paste, 1 tsp mirin, 1 tsp honey, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp grated ginger, and the minced garlic clove to make the miso glaze.
- 3
Pat the 6 oz cod fillet dry with paper towels and place on the prepared baking sheet. Brush the fish generously with the miso glaze, reserving about 1 tsp for later.
- 4
Bake the cod for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- 5
While the fish is baking, steam the 1.5 cups of broccoli florets for 4-5 minutes until tender-crisp.
- 6
Heat 2 tsp olive oil and 1 tsp sesame oil in a skillet over medium-high heat. Add the steamed broccoli and sauté for 2-3 minutes.
- 7
Sprinkle 1 tsp sesame seeds over the broccoli and toss to combine. Season with a pinch of salt if desired.
- 8
Reheat the 3/4 cup leftover brown rice in the microwave for 1-2 minutes until hot.
- 9
To serve, place the brown rice on one side of the plate, arrange the sesame broccoli next to it, and top with the miso-glazed cod.
- 10
Brush the cod with the remaining miso glaze, garnish with sliced green onion, and serve with a lemon wedge on the side.
Nutrition Information (per serving)
686
43g
77g
23g
Reviews (0)
No reviews yet
Be the first to review this recipe!