My Menu Mentor · mymenumentor.com/recipes/miso-glazed-cod-bok-choy
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Miso Glazed Cod with Bok Choy
A fast, high-heat roast that caramelizes the miso glaze while keeping the cod tender and the bok choy crisp.
- Prep
- 10 minutes
- Cook
- 12 minutes
- Total
- 22 minutes
- Yield
- 2 servings
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Most white fish recipes fail because they rely on gentle heat, which leaves the fish pale and the texture mushy. This method uses a hot oven and a sugar-bearing glaze to force caramelization on the surface before the center overcooks. The result is a deeply savory crust over a flaky interior.
The glaze is built on white miso, which provides salt and umami, balanced by a small amount of mirin and soy sauce. The bok choy roasts on the same pan, its leaves turning crisp and paper-thin while the thick stems soften just enough to yield to a fork.
This is a dinner built to keep you full without feeling heavy, taking less than thirty minutes from start to finish. Serve it over steamed brown rice or quinoa to catch the extra glaze, or eat it exactly as it comes off the sheet pan.
What you need
Ingredients
Measurements
Metric converts only measures that are mathematically safe. Density-dependent cups stay as Nicole wrote them.
Scale the batch
2 servings
- 2 center-cut cod fillets, about 6 ounces each, patted dry
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon grated fresh ginger
- 4 heads baby bok choy, halved lengthwise and rinsed well
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
How it goes
Method
Read the whole thing once before you start. Nothing here is difficult, but the timing is unforgiving at the end.
Prepare the miso glaze
In a small bowl, whisk together the white miso, mirin, soy sauce, sesame oil, and grated ginger until smooth. The mixture should be thick but spreadable. If it is too stiff, add a few drops of warm water.
Coat the cod fillets
Place the dried cod fillets on a plate and spoon the miso glaze evenly over the top and sides of the fish. Let them sit at room temperature for 10 minutes while the oven preheats, allowing the salt in the miso to begin seasoning the flesh.
Preheat the oven and pan
Place a heavy rimmed baking sheet in the oven and preheat to 425°F. Heating the pan before adding the food ensures the bok choy sears immediately upon contact, preventing it from steaming in its own moisture.
Dress the bok choy
While the oven heats, toss the halved baby bok choy with the olive oil and kosher salt in a large bowl. Ensure the oil coats the leaves, which will help them crisp rather than burn in the hot oven.
Roast the fish and vegetables
Carefully remove the hot pan from the oven. Arrange the bok choy cut-side down on one side of the pan, and place the glazed cod fillets on the other. Return the pan to the oven and roast for 10 to 12 minutes.
Check for doneness
The fish is ready when the glaze is browned and bubbling, and the flesh flakes easily when pressed gently with a fork. The bok choy leaves should be charred at the edges and the stems tender. Serve immediately.
On the bench
Equipment
1 of these change the result. The rest are conveniences, with a workaround given. Nothing here is a brand recommendation — the spec is what matters.
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Heavy rimmed baking sheet
Preheating a heavy rimmed sheet ensures the bok choy sears on contact instead of steaming, which is critical to getting charred edges and tender stems.
- What matters
- Half-sheet heavy rimmed baking sheet (about 13x18 inches) that can be preheated to 425°F without warping.
- Search for
- “heavy rimmed baking sheet” (paid link)
Thin, wide spatula (fish spatula)
OptionalA thin, wide spatula lets you slide under fragile cod fillets without tearing them when you transfer them onto and off the hot pan.
- What matters
- Thin, long metal spatula with a slightly flexible, tapered blade designed for delicate fish.
- If you skip it
- Use an offset spatula or a wide turner, working carefully to support the fillet when moving it.
The list
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Cook's notes
What we would tell a friend
- If you cannot find cod, halibut or black cod (sablefish) work equally well, though black cod may require an extra minute or two due to its higher fat content.
- Ensure the cod is thoroughly patted dry before glazing. Excess moisture will dilute the glaze and cause the fish to steam rather than roast.
- Leftover fish can be stored in an airtight container in the refrigerator for up to two days, but the bok choy is best eaten immediately as it will lose its crispness.
From the kitchen
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