My wife and I love Cod. Hey, we live in Massachusetts and Cod is like New England’s fish! And we, well me, love Miso. And this recipe based on one from Ellie Krieger is so easy to prepare and delicious!
- 1 pound Cod, (I used the Captain’s Cut, Loin.)
- 2 tablespoons Sweet Yellow Miso
- 1/4 cup dark brown sugar
- 2 teaspoons toasted sesame oil
- 2 tablespoons Mirin (Japanese cooking wine)
- Sesame seeds
Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
Marinate for at least 30 minutes, or up to 1 hour. Preheat oven to 400 degrees. Bake fish for 20-25 minutes until top is slightly charred and glaze has caramelized. Remove fish from oven and sprinkle with sesame seeds. Cook an additional 5 minutes, until fish is flaky but not overcooked.
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Light. Comforting. Satisfying. Delicious. Japanese-like.
Cooked in one skillet (if you don’t add red lentils).
2 tablespoons canola or other neutral-tasting oil
5 shiitake mushroom caps, sliced
3 scallions, thinly sliced, dark-green parts reserved for optional garnish
1 clove garlic, minced
2 teaspoons peeled, finely minced fresh ginger root
3 cups water
3 tablespoons white or yellow miso paste
Two 6-ounce pieces of cod
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups loosely packed baby spinach leaves
- 1 cup cooked red lentils (my addition)
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they are browned. Transfer the mushrooms to a plate.
Reduce the heat to medium; add the remaining tablespoon of oil to the pan. Add the scallion whites, garlic and ginger; cook for about 30 seconds, stirring, until fragrant.
Add 2 3/4 cups of the water to the skillet and bring to barely a boil, then reduce the heat to medium-low. While the water is heating, whisk the miso paste with the remaining 1/4 cup water in a liquid measuring cup until dissolved, then whisk that mixture into the skillet.
Season the fish with the salt and pepper, then place in the skillet. Cover and cook for about 8 minutes over low to medium-low heat, maintaining a gentle bubbling, until the fish flakes easily with a fork and is fairly firm.
To serve, place one piece of fish in each wide, shallow bowl. (Before I did this, I spooned the cooked red lentils into each bowl.) Stir the sauteed mushrooms and the spinach into the liquid in the skillet, then remove from the heat. Pour the broth with spinach and mushrooms around the fish in each bowl. Garnish with the scallion greens, if using.
Serves 2. Recipe based on one from Ellie Krieger.
If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me. Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.