Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Miso-Glazed Cod with Bok Choy
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- Level: Easy
- Total: 4 hr 25 min (includes marinating time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 292
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 98 milligrams
- Sodium
- 894 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 3 grams
- Sugar
- 9 grams
- Protein
- 44 grams
The elegant flavors of this healthy cod recipe are inspired by the popular miso-marinated black cod dish served at Nobu. In this lighter and speedier version, cod fillets are marinated in an umami-rich miso-soy mixture for just 4 hours or overnight — not 4 days — and then quickly broiled to caramelize the top while leaving the inside silky and buttery. We balance out everything with the freshness of bok choy sautéed with garlic and rice vinegar. Packed with protein and nutrients, the dish is deeply satisfying and comes together with just about 25 minutes of cooking and prep time.
- Level: Easy
- Total: 4 hr 25 min (includes marinating time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 292
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 98 milligrams
- Sodium
- 894 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 3 grams
- Sugar
- 9 grams
- Protein
- 44 grams
Ingredients
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Directions
- Whisk the miso, mirin, soy sauce, sugar and 1/4 cup water in a small bowl until smooth. Pour the marinade into a baking dish large enough to hold the cod without overlapping. Place the cod, flesh-side down, in the marinade. Cover tightly and refrigerate for at least 4 hours and up to 8 hours or overnight.
- Preheat the broiler to high. Line a baking sheet with foil.
- Heat the oil and 1/4 cup water in a large skillet over medium-high heat. Arrange the boy choy in the skillet, cut-side down, and sprinkle with 1/4 teaspoon salt and a few grinds of black pepper and cook, tossing or flipping flip the vegetables a few times, until the water has evaporated, the vegetables are bright green, caramelized in spots and tender when pierced with a fork, 6 to 7 minutes. Add the garlic and vinegar and cook, tossing occasionally, until the vinegar evaporates and the garlic is softened and fragrant, 1 to 2 minutes.
- Remove the fillets from the marinade and place them skin-side down on the prepared pan. Transfer the marinade left in the dish to a small skillet. Broil the cod, watching carefully as all broilers are different, until the fish easily flakes when pressed with a fork and the top is golden brown and caramelized, about 8 minutes, rotating the pan about halfway through.
- Meanwhile, bring the reserved marinade in the skillet to a boil over medium-high heat. Cook, stirring constantly, until the marinade is thickened and reduced by half, 3 to 4 minutes.
- Divide the fish and bok choy among 4 plates and drizzle the fish with the reduced marinade.
