Tender oven-roasted cod brushed with a glossy sweet‑savory miso glaze, served with crisp‑tender sautéed baby bok choy and scallions. The glaze is slightly caramelized with warm ginger and sesame notes.
Weeknight Miso‑Glazed Cod with Crisp Baby Bok Choy
Tender roasted cod gets a glossy, slightly caramelized miso glaze and is paired with quick‑sautéed bok choy for a fast, elegant gluten‑free dinner.
This is the kind of recipe that feels special but cooks like a weeknight hero: a quick sear, a short roast, and a sticky, savory glaze that does most of the flavor work. The fish stays tender and flaky while the miso-tamari mixture caramelizes on top, giving you those glossy, mouthwatering edges without fuss. It’s ideal when you want something bright and restaurant-worthy in under 30 minutes.
The glaze is the secret — white miso, tamari, mirin and a touch of maple balance sweet and savory, while grated ginger, garlic and sesame oil give it warmth. A little cornstarch whisked with warm water gives the glaze body so it clings to the cod and browns beautifully in the oven; reserve a spoonful to finish the bok choy so the flavors tie the plate together.
Technique tips that make a difference: pat the fillets dry and season sparingly, then sear in an ovenproof skillet until just browned before roasting skin‑side down if you have it. Roast only until opaque and flaky (7–9 minutes at 400°F) to keep the fish moist. While the cod roasts, a hot pan, neutral oil and a quick toss of baby bok choy and scallions take just a few minutes — add the reserved glaze at the end for a glossy finish.
This dish is naturally gluten‑free and adaptable: serve over steamed rice, a bowl of quick noodles, or a bed of greens for a lighter meal. The miso glaze can be mixed ahead and kept chilled for a day or two, which makes dinnertime even easier. Crisp bok choy is best fresh, but the whole dinner comes together so fast you won’t mind repeating it all week.
Ingredients
How to Make Miso Glazed Cod Bok Choy
- Preheat the oven to 400°F (200°C). Pat the cod fillets dry with paper towels and season both sides lightly with 1/4 tsp of the salt and a pinch of black pepper.
- Make the miso glaze: in a small bowl whisk together miso paste, tamari, mirin, maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch with 2 tablespoons of warm water until smooth; reserve 2 tablespoons of the glaze for the bok choy and finishing.
- Heat an ovenproof skillet over medium-high and add the neutral oil. When the oil is shimmering, sear the cod fillets 1 to 2 minutes per side (just to brown); transfer the fillets skin-side down if skin is attached.
- Brush or spoon about two-thirds of the miso glaze over the top of each fillet, then transfer the skillet to the preheated oven and roast for 7 to 9 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish roasts, halve the baby bok choy lengthwise and trim any tough stems. In a separate large skillet heat 1 tsp neutral oil over medium-high heat and add the bok choy cut-side down.
- Sear the bok choy 2 to 3 minutes until the cut side has good color, add 2 tablespoons of water, cover, and steam 2 to 3 minutes until tender-crisp. Remove the lid and stir in the reserved 2 tablespoons of miso glaze; cook 30 seconds to coat and warm through, then season to taste with remaining salt and pepper.
- Remove the cod from the oven and let rest 1 to 2 minutes. Spoon any pan juices and a little extra glaze over the fillets.
- Serve the glazed cod atop the sautéed bok choy, garnish with sliced green onions, toasted sesame seeds and a squeeze of lemon. Adjust seasoning and serve immediately.
Recipe Card
Miso Glazed Cod Bok Choy
Tender oven-roasted cod brushed with a glossy sweet‑savory miso glaze, served with crisp‑tender sautéed baby bok choy and scallions. The glaze is slightly caramelized with warm ginger and sesame notes.
- Prep
- 15 min
- Cook
- 18 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Pat the cod fillets dry with paper towels and season both sides lightly with 1/4 tsp of the salt and a pinch of black pepper.
- Make the miso glaze: in a small bowl whisk together miso paste, tamari, mirin, maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch with 2 tablespoons of warm water until smooth; reserve 2 tablespoons of the glaze for the bok choy and finishing.
- Heat an ovenproof skillet over medium-high and add the neutral oil. When the oil is shimmering, sear the cod fillets 1 to 2 minutes per side (just to brown); transfer the fillets skin-side down if skin is attached.
- Brush or spoon about two-thirds of the miso glaze over the top of each fillet, then transfer the skillet to the preheated oven and roast for 7 to 9 minutes, or until the fish is opaque and flakes easily with a fork.
- While the fish roasts, halve the baby bok choy lengthwise and trim any tough stems. In a separate large skillet heat 1 tsp neutral oil over medium-high heat and add the bok choy cut-side down.
- Sear the bok choy 2 to 3 minutes until the cut side has good color, add 2 tablespoons of water, cover, and steam 2 to 3 minutes until tender-crisp. Remove the lid and stir in the reserved 2 tablespoons of miso glaze; cook 30 seconds to coat and warm through, then season to taste with remaining salt and pepper.
- Remove the cod from the oven and let rest 1 to 2 minutes. Spoon any pan juices and a little extra glaze over the fillets.
- Serve the glazed cod atop the sautéed bok choy, garnish with sliced green onions, toasted sesame seeds and a squeeze of lemon. Adjust seasoning and serve immediately.
Nutrition
- Carbohydrates
- 8
- Saturated Fat
- 1
- Sodium
- 750
- Fiber
- 1.5
- Unsaturated Fat
- 6.5
- Protein
- 31
- Fat
- 8
- Cholesterol
- 70
- Trans Fat
- 0
- Calories
- 230
- Sugar
- 4