Fresh Miso-Glazed Cod Recipe with Perfect Bok Choy

The savory sweetness of miso glaze paired with tender, flaky cod and vibrant bok choy is a match made in culinary heaven. The aroma of sizzling miso, garlic, and soy sauce fills the kitchen, making your mouth water before you even take your first bite. This recipe is one of my go-to dishes when I want something healthy, flavorful, and downright impressive without hours of prep. Trust me, once you try this fresh miso-glazed cod with bok choy, it’ll quickly become a staple in your kitchen too.

I discovered this recipe during a trip to a Japanese restaurant years ago. The beautifully arranged plate with the glossy miso glaze caught my eye. I knew I had to recreate it at home, but with a simpler twist that anyone can tackle. After experimenting with different miso types and cooking methods, I’ve nailed down a version that’s easy to execute yet bursting with authentic flavor. Plus, the addition of bok choy adds a delightful crunch and loads of nutrients. If you’re looking for a dish that’s healthy, quick, and absolutely delicious, this fresh miso-glazed cod recipe is for you!

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights or impromptu dinner dates.
• Simple Ingredients: You don’t need a pantry full of exotic items—most ingredients are staples or easy to find at your local grocery store.
• Healthy & Balanced: Cod is lean and packed with protein, while bok choy brings fiber, vitamins, and a wonderful crunch.
• Unbelievably Flavorful: The miso glaze is a harmonious blend of sweet, salty, and umami, creating a taste explosion in every bite.
• Versatile: This recipe works beautifully for casual dinners or fancy occasions. It’s impressive without being complicated!

What sets this recipe apart is its perfect balance. The miso-glazed cod has a rich, buttery flavor that’s complemented by the light, slightly peppery notes of bok choy. It’s comfort food that feels indulgent but is actually quite nourishing. Plus, the technique for achieving that flaky cod is foolproof! Whether you’re cooking for yourself or trying to wow your guests, this dish delivers every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Here’s what you’ll need:

• Cod fillets: Fresh or thawed, about 6 ounces each. Look for firm, white fillets for the best texture.
• White miso paste: The star of the glaze! White miso is mild and slightly sweet, perfect for this recipe.
• Soy sauce: Adds depth and saltiness to the glaze.
• Honey: Balances the saltiness of the miso and soy with a touch of sweetness.
• Rice vinegar: Adds acidity to round out the glaze’s flavors.
• Garlic: Minced fresh garlic for a little boldness.
• Sesame oil: Brings a nutty aroma to the dish.
• Baby bok choy: Washed and halved lengthwise. Look for bright green leaves and crisp stalks.
• Neutral oil: Like avocado or vegetable oil for sautéing.
• Green onions: Thinly sliced for garnish.
• Sesame seeds: Optional, for garnish and added texture.

If you can’t find white miso, yellow miso is a good substitute. For a gluten-free option, use tamari instead of soy sauce. And if you’re looking for extra crunch, you can add a handful of chopped water chestnuts to the bok choy sauté.

Equipment Needed

You don’t need fancy tools to make this recipe, but a few essentials will make things easier:

• Non-stick skillet: Perfect for cooking the cod without sticking.
• Small mixing bowl: For whisking the miso glaze ingredients together.
• Spatula: Helps with flipping the cod gently.
• Sharp knife: For slicing bok choy and garnishes.
• Tongs: Useful for handling the bok choy while sautéing.

If you don’t have a non-stick pan, a well-seasoned cast iron skillet works too. Just be sure to use gentle heat to avoid overcooking the cod.

Preparation Method

1. In a small mixing bowl, whisk together white miso paste (2 tbsp), soy sauce (2 tbsp), honey (1 tbsp), rice vinegar (1 tbsp), and minced garlic (1 clove). Set aside.
2. Pat the cod fillets dry with a paper towel and season lightly with salt. Be careful not to over-salt, as the miso glaze is already flavorful.
3. Heat a non-stick skillet over medium heat and add 1 tbsp sesame oil. Place the cod fillets in the skillet, skin side down if applicable, and cook for 3 minutes.
4. Flip the fillets gently using a spatula and brush the tops generously with the miso glaze. Cook for another 3–4 minutes or until the fish is opaque and flakes easily with a fork.
5. Remove the cod from the skillet and set it on a plate to rest.
6. In the same skillet, add 1 tbsp neutral oil. Place the halved baby bok choy cut-side down and cook for 2–3 minutes until lightly browned.
7. Flip the bok choy and cook for another 2 minutes. Add a splash of water to the skillet to steam the greens slightly, then remove from heat.
8. Serve the cod over a bed of bok choy. Garnish with sliced green onions and a sprinkle of sesame seeds. Enjoy!

Cooking Tips & Techniques

To make sure your fresh miso-glazed cod with bok choy turns out perfectly every time, here are a few tips:

• Choose the right cod: Look for firm fillets with no discoloration. Fresh fillets will have a mild smell, not overly fishy.
• Don’t overcook the cod: Cod cooks quickly, so keep an eye on it to prevent it from drying out. Aim for a fork-tender texture.
• Glaze generously: Don’t skimp on the glaze! The miso mixture creates the dish’s signature flavor.
• Prep bok choy properly: Wash the leaves thoroughly to remove any grit trapped in the stalks.
• Timing is key: Cook the bok choy right after the cod to keep everything warm and fresh for serving.

One mistake I made early on was rushing the glaze. Take your time to whisk it fully so the flavors meld beautifully. And remember, a splash of water while sautéing bok choy goes a long way in achieving that perfect tenderness!

Variations & Adaptations

• Dietary swaps: For a low-carb version, replace honey with stevia or monk fruit sweetener. Use tamari instead of soy sauce for a gluten-free option.
• Seasonal twist: Swap bok choy for Swiss chard or baby spinach during colder months. In summer, try serving the cod with a fresh cucumber salad on the side.
• Flavor boost: Add a teaspoon of grated ginger to the glaze for extra zing, or sprinkle crushed red pepper flakes for a touch of heat.

Personally, I’ve tried adding a squeeze of lime juice right before serving—it adds a refreshing brightness that’s perfect on warm days!

Serving & Storage Suggestions

This dish is best served hot, straight from the skillet. Arrange the cod fillets over the bok choy for a beautiful presentation. Pair it with steamed jasmine rice or quinoa for a complete meal. For beverages, a light white wine or sparkling water with lemon complements the flavors wonderfully.

To store leftovers, place the cod and bok choy in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish. The miso glaze will deepen in flavor as it sits!

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown per serving:

• Calories: 220
• Protein: 25g
• Carbohydrates: 10g
• Fat: 8g

Cod is a lean protein source that’s rich in omega-3 fatty acids, which support heart health. Bok choy is loaded with vitamins A, C, and K, along with antioxidants that promote overall wellness. If you’re mindful about sodium, opt for low-sodium soy sauce.

Conclusion

Fresh miso-glazed cod with bok choy is the kind of recipe that checks all the boxes—quick, nutritious, and full of flavor. I love how the miso glaze adds depth to the tender cod, while bok choy brings a delightful crunch. It’s a dish that feels fancy but is surprisingly easy to make.

Give this recipe a try and make it your own. Whether you tweak the glaze or swap out the bok choy for another veggie, it’s sure to become a favorite. Let me know in the comments how yours turned out!

Now grab your skillet and get cooking—you’re going to love this one!

FAQs

Can I use frozen cod for this recipe?

Yes, just be sure to thaw the cod completely and pat it dry before cooking. This ensures the best texture.

What can I use instead of bok choy?

You can substitute bok choy with spinach, Swiss chard, or even kale for a different flavor profile.

Is miso paste gluten-free?

Some miso pastes are gluten-free, but you’ll need to check the label to ensure it doesn’t contain barley or wheat.

How do I know when the cod is cooked?

The cod is done when it flakes easily with a fork and turns opaque throughout. Avoid overcooking!

Can I meal prep this recipe?

Yes! Prepare the glaze ahead of time and store it in the fridge. You can also pre-wash and slice the bok choy to save time during cooking.

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