This miso cod with mushrooms is one of my favorite fish recipes. It’s simple and takes no more than 20 minutes to put together PLUS it’s packed full of incredible flavor.
Miso and fish is such a classic combo, where the freshness of the fish isn’t masked by the mild sweet, salty, savory white miso and it goes perfectly with mushrooms. There’s also bok choy and kombu, the ultimate well-balanced dinner!
Cooking with fresh fish is one of the easiest ways to enjoy a varied diet – there are so many kinds of fish to try! You can even pair miso with an oily fish as I do with this miso salmon with noodles.
What’s the difference between cod and black cod?
Black cod is actually not cod at all but a buttery fish called sable. Sablefish is available around the world, but I didn’t see it so I prepared this recipe with wild Alaskan cod. You’ll be happy to know that either white fish works in this recipe!
How to Make Miso Cod with Mushrooms
First, you want to make a miso-mirin marinade for the cod. I like to use a baking dish (see below).
After about 30 minutes, you can pour the marinade into a bowl and toss the mushrooms with oil and tamari. Surround the fish with mushrooms and place under the broiler until the fish is just cooked.
In a saute pan, simmer water with kombu and cook the bok choy just until tender. Add a splash of the miso marinade to create an instant broth.
Assemble the fish by ladling the miso broth into a bowl with the fish, mushrooms, and bok choy. You can even cut the kombu into strips for kombu noodles.
How to Cut Kombu Noodles – Video
I serve this miso cod dish as a light lunch or dinner but you could also serve it with rice to make it more substantial.
Top Tips for Broiling Miso Cod
- Prep the cod in advance (up to 24 hours) by marinading with the miso and mirin and storing in the fridge until you are ready to eat.
- You can also soak the kombu in boiling water so when you are ready to serve, all you need to do is blanch the bok choy for a couple minutes.
- Broil a whole fillet or cut the cod into portions 3-inches wide for easy serving.
- You can use a baking dish or tray to broil the cod.
- You can also pan-sear the cod for around 6 minutes until the fish is cooked through and begins to caramelize on the outside.
- There’s no need to salt the cod before making this dish (miso contains salt).
More Delicious Fish Recipes You Might Like
- Halibut Foil Pack with White Wine Sauce
- Salmon Curry with Kaffir Lime
- Smoked Salmon Salad with Lemon Dill Dressing
If you’ve tried this miso cod or any other recipe on the blog, please let me know how you got on in the comments below. I love hearing from you!
Miso Cod with Mushrooms
- 1 tbsp gluten free tamari, or shoyu (if not gluten free)
- 1/2 cup mirin
- 1/2 cup white or yellow miso, such as chickpea miso
Cod and Veggies
- 2 pound cod fillet, whole or cut into 4-inch wide portions
- 6 oz mushrooms, such as oyster and shiitake
- 1 tbsp olive oil
- 1 tbsp gluten free tamari
- 1 6-inch piece kombu
- 5 heads baby bok choy, cut in half lengthwise
- Combine the tamari, mirin, and miso in a baking dish. Whisk to form a smooth marinade. Set the fish in the marinade, turning to coat both sides. Marinade at room temperature for 30 minutes or cover and store in the fridge for up to 24 hours.
- Preheat the oven to broil. Pour the marinade into a bowl and nestle the mushrooms around the fish. Drizzle the olive oil and tamari over the mushrooms. Place on the middle rack for 15 minutes or to your desired doneness. Note that the fish will continue to cook once removed.
- Place the kombu, 1 cup filtered water, and 1 cup of the reserved miso marinade into a medium skillet. Bring to a simmer over medium-high heat and add the bok choy. Cook for 2 minutes, rotating half-way through just until tender.
- Serve the cod with the miso-kombu sauce, mushrooms, and bok choy. If you want, you can cut the kombu into strips to make kombu noodles.
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