Description
A delicious and elegant Japanese-inspired dish featuring tender black cod fillets marinated in a savory-sweet miso glaze, perfectly baked and served atop sautéed baby bok choy and shiitake mushrooms. This recipe combines rich flavors and textures for a memorable, healthy main course ideally paired with steamed jasmine rice or soba noodles.
Ingredients
Scale
For the Miso Glaze and Fish
- 4 black cod fillets (about 6 oz each)
- 1/4 cup white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
For the Vegetables
- 4 baby bok choy, halved lengthwise
- 1 1/2 cups sliced shiitake mushrooms
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Prepare the Miso Glaze and Marinate the Fish: In a small bowl, whisk together the white miso paste, mirin, sake, brown sugar, sesame oil, and soy sauce until smooth to create the glaze. Place the black cod fillets in a shallow dish or sealable bag and coat them evenly with the miso glaze. Cover and refrigerate, marinating for at least 30 minutes or up to overnight to develop deeper flavors.
- Bake the Black Cod: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Remove the fish from the marinade, placing the fillets skin-side down on the sheet. Bake for 12 to 15 minutes until the cod flakes easily with a fork and the glaze is caramelized on top.
- Sauté the Vegetables: While the fish cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant. Add the sliced shiitake mushrooms and cook for 3 to 4 minutes until browned. Place the halved baby bok choy cut-side down, searing for 2 minutes; then flip and cook for another 2 to 3 minutes until tender. Optionally, season with a splash of soy sauce to taste.
- Plate and Garnish: Arrange the sautéed bok choy and mushrooms evenly on each plate. Top with a baked miso-glazed cod fillet. Garnish with sesame seeds and sliced green onions for a beautiful finish and a nutty crunch.
Notes
- This dish pairs wonderfully with steamed jasmine rice or soba noodles for a complete meal.
- If black cod is unavailable, Chilean sea bass or salmon can be used as an excellent alternative.
- Marinating the fish overnight intensifies the flavor and tenderness of the dish.
- Adjust the soy sauce in the vegetable sauté to control the sodium level according to your preference.
- Prep Time: 15 minutes (plus at least 30 minutes marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 380
- Sugar: 8g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
