Miso Glazed Cod with Sesame Greens
Cod is one of those fish I always come back to. It’s mild, meaty and you can pick it up at pretty much any supermarket fish counter without spending a fortune. But because it’s such a mild fish, it really benefits from a punchy glaze - and this sweet and salty miso glaze is about as punchy as it gets!
If you’ve not cooked with miso paste before, don’t be put off. Most big supermarkets stock it these days (look for white miso, which is the milder, sweeter kind) and a tub keeps in the fridge for months, so you’ll get plenty of recipes out of one pot. Mixed with a little honey and soy sauce, it turns into a gorgeous sticky glaze that chars beautifully under the grill - a bit like the teriyaki glazed salmon I made a while back, but with a deeper, more savoury flavour.
The whole thing takes less than 25 minutes, including the greens. While the cod is under the grill, I just throw the tenderstem broccoli into a hot pan with a little garlic and sesame oil and let it char slightly. The nutty sesame seeds and that sticky glaze work so well together, I could honestly eat the greens on their own!
I’d recommend serving this up with a bowl of fluffy white rice to soak up any extra glaze. And if cod isn’t your thing (or the salmon is looking better at the fish counter that day), this glaze works brilliantly with pretty much any fish fillet - just keep an eye on the grill, as thinner fillets will cook a little quicker.
Miso Glazed Cod with Sesame Greens
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2 people
Serving size: 298g
Calories per serving: 248
Fat per serving: 7.8g
Ingredients
- 2 cod fillets (around 140g each)
- 2 tbsp white miso paste
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 200g tenderstem broccoli
- 1 clove of garlic, finely sliced
- 1 tbsp sesame seeds
- 2 scallions (spring onions), finely sliced
- White rice, to serve
Method
- Preheat your grill (that's a broiler to our US readers) to a high heat and line a baking tray with foil.
- In a small bowl, mix together the miso paste, honey, soy sauce and half of the sesame oil until you have a smooth, glossy glaze.
- Pat the cod fillets dry with a little kitchen roll, place them on the lined tray and brush the glaze generously over the top and sides.
- Place the tray under the grill for 6-8 minutes, until the glaze is bubbling and charring at the edges and the cod flakes easily with a fork. There's no need to turn the fillets, but if the glaze is darkening too quickly, just drop the tray down a shelf.
- Meanwhile, place a frying pan on a high heat with the rest of the sesame oil. Add in the tenderstem broccoli and cook for 4-5 minutes, tossing regularly, until just tender with a little char.
- Add the sliced garlic and sesame seeds to the pan and cook for another minute, being careful not to let the garlic burn.
- Serve the cod on a bed of white rice with the sesame greens alongside, spooning over any glaze left on the tray. Finish with a sprinkling of sliced scallions.
