Broiled Miso Cod With Vegetables
User Reviews
5
21 reviews
Excellent
-
Cuisine
American, Vegetarian
Broiled Miso Cod With Vegetables
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Broiled Miso Cod with Vegetables features tender cod marinated in a sweet miso glaze alongside asparagus and shiitake mushrooms. The fish is marinated to infuse savory and subtly sweet flavors, then broiled until flaky. Roasting the vegetables with sesame and vegetable oils gives them a flavorful coating and tender texture. This dish balances protein and vegetables with a Japanese-inspired glaze that adds depth.
Description
This recipe uses cod fillets marinated in a mixture of miso paste, sugar, mirin (or sake), and water, creating a glaze that imparts a savory, slightly sweet flavor. The fish is allowed to marinate for several hours, which helps the flavors penetrate and tenderize the flesh. It is then broiled at a high temperature until just cooked through but still flaky. Surrounding the cod are asparagus spears and sliced shiitake mushrooms tossed in a mix of sesame and vegetable oils and seasoned with salt and pepper. The vegetables roast alongside the cod, becoming tender and flavorful. This method keeps the cod moist and delivers a harmonious pairing with the earthy mushrooms and fresh asparagus.
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Ingredients
- 1 pound cod filet
- 3 tablespoons sugar
- ¼ cup water
- ¼ cup yellow miso paste
- 2 tablespoons mirin or sake or combination of both
- 2 tablespoons vegetable oil
- ½ teaspoon sesame oil
- 1 pound asparagus ends trimmed, slender spears
- ½ pound shiitake mushrooms
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Cut the cod into 3-4 equal pieces, rinse and pat dry. In a small sauce pan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium high heat and stir until the sugar has dissolved. Remove from the heat and cool. Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight, or for at least four hours.
- Preheat the oven to 450°F. Line a sheet pan with Reynolds Wrap Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan. Mix the vegetable oil and sesame oil together. Drizzle the asparagus spears and sliced mushrooms with the sesame oil mixture and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish filets.
- Bake the fish and vegetables for 10 minutes depending on the thickness of the cod or until the fish has cooked through but is still flaky, and the vegetables are fork tender. Turn the oven to broil and cook an additional 2-3 minutes until golden in color, watch carefully to make sure they don't burn.
Genuine Reviews
User Reviews
Overall Rating
5
21 reviews
Excellent
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