Miso-Glazed Cod with Sesame Bok Choy and Brown Rice

Miso adds saltiness and depth to mild cod, while sesame oil and ginger bring flavor to quick-cooked bok choy. Serve the fish over brown rice for an easy weeknight plate. Choose fillets of similar thickness so they finish cooking at roughly the same time. This recipe is flexible, but the fish should be cooked to a safe temperature rather than judged by appearance alone.

Ingredients: 4 servings

• 4 cod fillets, about 5 ounces each, thawed if frozen
• 2 tablespoons white or yellow miso
• 1 tablespoon low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 teaspoon neutral oil
• 1 pound baby bok choy, halved lengthwise and rinsed
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 2 cups cooked brown rice, for serving
• Lime wedges, optional

Method

1. Heat the oven to 400°F. Line a baking sheet with parchment or lightly oil it.

2. Whisk miso, soy sauce, rice vinegar, honey, ginger, and neutral oil. Brush a thin layer over the cod and place the fillets on the pan.

3. Bake until the fish is opaque and flakes easily, checking the thickest part with a food thermometer. USDA FSIS recommends 145°F for fish. Time varies with thickness, so use temperature rather than a fixed minute count.

4. While the fish cooks, warm sesame oil in a wide skillet over medium heat. Add bok choy cut-side down and cook for 2 minutes. Add a splash of water, cover, and cook until tender-crisp. Uncover and let excess water evaporate.

5. Serve cod with rice and bok choy. Sprinkle with sesame seeds and add lime if desired.

Swaps and storage

Use tamari if you need a gluten-free soy-sauce alternative, and verify the product label. Miso, soy sauce, and sesame contain common allergens; substitute only with ingredients safe for everyone eating. Leftover fish and rice should be refrigerated promptly in shallow containers and reheated thoroughly.

Sources and further reading

• Safe Minimum Internal Temperature Chart — USDA FSIS.

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.