Target: 6 × 4 inches · landscape

Miso-Glazed Black Cod with Sesame Greens

70 min · 4 servings

Ingredients

□ 4 (5 oz) skin-on black cod (sablefish) fillets

□ 1/4 cup white miso

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□ 1 tbsp granulated sugar

□ 1 tsp peeled fresh ginger, finely grated

□ 1 1/2 cups short-grain white rice

□ 2 cups water

□ 12 oz baby bok choy, halved lengthwise

□ 1 tbsp neutral oil

□ 2 tsp low-sodium soy sauce

□ 1 tbsp toasted sesame oil

□ 2 scallions, thinly sliced

□ 1 tbsp toasted sesame seeds

1. Cook rice. Whisk miso, sake, mirin, sugar, and ginger; for no alcohol, use water and rice vinegar instead. Reserve 2 tbsp clean glaze.

2. Coat cod with remaining glaze and chill 30 minutes to 8 hours. Heat oven to 400 F and set a foil-lined pan near the broiler.

3. Wipe thick marinade from cod; roast skin-side down 8 minutes. Sear bok choy cut-side down, then turn until stems are tender.

4. Season bok choy with soy and sesame oil. Brush cod with reserved glaze; broil about 1 minute, watching closely, to 145 F.

5. Serve cod and bok choy over rice with scallions and sesame seeds.

Cook’s note: Wipe away thick marinade; finish with reserved glaze to avoid burning.