miso-black-cod

Miso Black Cod

A savory Asian-inspired marinade elevates this dish.

“Cod is a mild white fish that is rich in vitamins A, D, and heart-healthy omega-3s,” says San Francisco-based chef Lynda Marren. The ginger in the marinade can help alleviate bloat and boost the immune system.

Serves 1

This recipe is part of our meal prep series. For the full plan click here.



For the marinade:

  • 2 tablespoons mirin
  • 1 tablespoon lemon juice
  • ¼ cup light miso paste
  • 1 teaspoon ginger, finely chopped

For the fish:

  • ½ pound black cod
  • 1 teaspoon canola oil
  • ½ cup red bell pepper, thinly sliced
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 2 teaspoons fresh ginger, minced
  • ½ cup cabbage, shredded
  • 2 tablespoons low-sodium soy sauce
  • ½ cup cooked jasmine rice

For the garnish:

  • 1 tablespoon cilantro, chopped
  • 2 tablespoons green onions, chopped
  • 1 teaspoon sesame seeds

Directions

  1. Preheat the broiler to high. In a small saucepan, combine marinade ingredients and boil for five minutes, then remove from heat and allow to cool.

  2. Place cod in a shallow baking dish and cover with marinade. Cover and refrigerate for 30 minutes.

  3. Meanwhile, cover a baking sheet with foil.

  4. In a medium pan, warm canola oil and sauté red peppers over medium-high heat for 10 minutes, until caramelized and slightly brown on edges then place in an airtight container.

  5. Heat sesame oil in the same skillet over medium-low heat. Add garlic and ginger and cook until softened, about three minutes. Add cabbage and soy sauce and cook until cabbage has wilted, about three more minutes then place in an airtight container.

  6. Place fish on prepared baking sheet and broil fish for five to six minutes, until glaze bubbles and edges turn brown. Remove from heat and allow to cool then place in an airtight container over the cooked rice.

  7. Place garnish ingredients in a separate airtight container and store everything in the fridge.

To Serve

  1. Layer fish on top of cooked rice with vegetables around the edges and microwave for 60 seconds. Garnish with cilantro, green onions, and sesame seeds.

Photography and styling by Julia Gartland