Everybody loves this easy miso cod recipe. It comes together with only a few simple ingredients with minimal prep. You can serve it with mushrooms, bok choy, and kombu or try any combination of vegetables.
Course: Main Course
Cuisine: American, Asian
Keyword: bok choy, cod, fish, gluten free, miso, mushrooms
Author: Chef Sara Furcini
1tbspgluten free tamarior shoyu (if not gluten free)
1/2cupwhite or yellow misosuch as chickpea miso
Cod and Veggies
2poundcod filletwhole or cut into 4-inch wide portions
6ozmushroomssuch as oyster and shiitake
1tbspgluten free tamari
5headsbaby bok choycut 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.
Miso PasteLook for miso paste labeled "white" "chickpea" or "yellow" for this recipe. If you have a gluten allergy, be sure to check the label.KombuKombu is a seaweed that expands in water and adds a briny flavor that compliments seafood. It is entirely optional in this recipe. You may use 1 tablespoon bonito flakes instead or 1 Tablespoon of tamari in place of the seaweed.Storing and ReheatingThis fish tastes fantastic the next day. You can rewarm the fish with the vegetables and miso broth in a skillet or microwave covered just until warmed through. Store in the fridge, covered for no more than 2 days.If making ahead, marinade the fish for up to 24 hours and cook just before assembling.