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Miso-Glazed Black Cod with Sesame Bok Choy
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Baking sheet
  • Small bowl
  • Large skillet

Ingredients
  

  • 4 (6-ounce) black cod fillets
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 pound baby bok choy, halved lengthwise
  • 2 tablespoons sesame oil
  • 2 tablespoons toasted sesame seeds

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a small bowl, whisk together the miso paste, mirin, soy sauce, and sugar until smooth.
  • Place the black cod fillets on the prepared baking sheet and brush the miso mixture evenly over the top of each fillet.
  • Bake the cod for 10 to 12 minutes, then switch to broil for 2 minutes to caramelize the glaze.
  • While the cod bakes, heat the sesame oil in a large skillet over medium heat.
  • Add the halved baby bok choy to the skillet and cook for 3 to 4 minutes, turning once, until the leaves wilt and the stems soften slightly.
  • Remove the cod from the oven and divide the bok choy among four plates. Place one fillet on each plate and sprinkle the toasted sesame seeds over the bok choy.

Notes

Brush a thin second coat of glaze on the cod right after broiling if you want a thicker, stickier finish. The bok choy cooks quickly, so keep the heat steady to avoid over-wilting the leaves. Leftovers reheat best in a low oven to keep the fish from drying out.
Course: Main Course
Cuisine: Asian
Equipment: Baking sheet, Small bowl, Large skillet