Ingredients:
For the Miso Glazed Black Cod:
- 4 black cod fillets (about 6 oz each)
- 1/4 cup white miso paste
- 2 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp sake
- 1 tbsp sugar
- 1 tbsp soy sauce
For the Baby Bok Choy and Shiitake Mushrooms:
- 1 tbsp sesame oil
- 3-4 baby bok choy, halved lengthwise
- 1 cup shiitake mushrooms, stems removed and sliced
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp water
- Sesame seeds and sliced green onions for garnish (optional)
Directions:
- In a small bowl, whisk together the miso paste, mirin, sake, sugar, and soy sauce until smooth.
- Place the black cod fillets in a shallow dish and pour the miso marinade over them, making sure each fillet is well coated. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the cod from the marinade and place the fillets on the prepared baking sheet. Bake for 10-12 minutes, or until the fish is flaky and caramelized on top.
- While the fish is baking, heat the sesame oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute.
- Add the baby bok choy and shiitake mushrooms to the skillet. Stir-fry for 3-4 minutes, until the vegetables are tender but still crisp.
- Add the soy sauce and water to the skillet, tossing to coat the vegetables. Cook for an additional 1-2 minutes.
- Serve the miso glazed black cod on top of the sautéed baby bok choy and shiitake mushrooms. Garnish with sesame seeds and sliced green onions, if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes (plus marinating time)
Kcal: 320 kcal | Servings: 4 servings
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