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Miso-Glazed Cod

Miso-Glazed Cod with Bok Choy and Crispy Potatoes

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Miso cod is one of our favorite dishes at Japanese restaurants because it’s packed with complex, salty-sweet flavor that keeps us coming back for another forkful. We’re demystifying the classic so you can easily recreate it at home with just a few staple ingredients. Miso, mirin, and white wine create the perfect glaze for delicate cod, which is paired with sesame-laced bok choy and fingerling potatoes.
  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Michelle

By Chef Michelle

Ingredients & Equipment

What we send

  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • baby bok choy
    • 12 ounces
    • baby bok choy
  • garlic
    • 1 clove
    • garlic
  • ginger
    • 1/4 ounce
    • ginger
  • scallions
    • 2
    • scallions
  • cod
    • 12 ounces
    • cod
  • white wine
    • 2 tablespoons
    • white wine
  • mirin
    • 2 tablespoons
    • mirin
  • dark brown sugar
    • 1 tablespoon
    • dark brown sugar
  • miso paste
    • 1 1/2 tablespoon
    • miso paste
  • sesame seeds
    • 1 tablespoon
    • sesame seeds
  • sesame oil
    • 1 tablespoon
    • sesame oil

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients and Make Miso Sauce

    Prepare Ingredients and Make Miso Sauce

    Preheat oven to 425ºF. Rinse all produce. Halve potatoes lengthwise. Cut bok choy crosswise into 2-inch pieces, keeping stems and leaves separate. Mince garlic. Trim and discard skin of ginger and mince. Trim and discard scallion roots and thinly slice. Pat cod dry with paper towel. In a medium bowl, whisk together white wine, mirin, brown sugar, and miso until smooth, then set aside.

  2. Roast Potatoes

    Roast Potatoes

    On a foil-lined baking sheet, toss potatoes with 1 tablespoon canola oil, ¼ teaspoon salt and pepper as desired. Arrange cut-side down and roast until browned and crispy, 18-20 minutes. Remove from oven and immediately sprinkle over sesame seeds, flipping potatoes to coat.

  3. Cook Bok Choy

    Cook Bok Choy

    While potatoes roast, heat sesame oil in a large nonstick pan over medium heat. When oil is shimmering, add garlic and ginger and cook until fragrant and beginning to soften, about 2 minutes. Add bok choy stems and cook until softened, about 4 minutes. Add bok choy leaves and cook until bright green, 2 minutes more. Season with ¼ teaspoon salt and pepper as desired. Transfer to 2 serving plates.

  4. Sear Cod

    Sear Cod

    Wipe pan from bok choy clean and add 1 tablespoon canola oil over medium-high heat. Season cod all over with ¼ teaspoon salt and pepper as desired. When oil is shimmering, add cod to pan and sear, without flipping, until lightly browned on bottom, 2-3 minutes. 

  5. Baste Fish

    Baste Fish

    Flip cod, pour over miso sauce, and cook, basting with sauce, until sauce has thickened and fish is cooked through and opaque, about 3 minutes more.

  6. Plate Miso-Glazed Cod

    Plate Miso-Glazed Cod

    Transfer cod to plates with bok choy, pouring over any remaining sauce from pan. Serve with crispy potatoes and garnish with scallions. Dig in!

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