Miso-Glazed Black Cod with Sesame Greens

Miso-marinated black cod roasts beneath a glossy glaze and comes with sesame-seasoned bok choy and tender short-grain rice.

70 min

4 servings

Glossy miso-glazed black cod sits with sesame bok choy and rice in a ceramic bowl.

Ingredients

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

1/4 cup white miso

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

Equipment

Saucepan or rice cooker · Shallow marinating dish · Rimmed sheet pan · Aluminum foil · Large skillet · Instant-read thermometer

Watch the broiler

Miso and sugar darken quickly; stay beside the oven and pull the fish as soon as the glaze bubbles and spots.

Marinate ahead

The fish can chill in its glaze for several hours; reserve the clean finishing portion before handling raw fish.

Cook rice and mix glaze

01. Rinse rice until water runs mostly clear, add the measured water, and cook by package directions; keep covered when tender.

02. Whisk miso, sake, mirin, sugar, and ginger. For no alcohol, replace both sake and mirin with measured water and rice vinegar; reserve clean glaze before adding fish.

Marinate and heat oven

03. Pat cod dry, coat with remaining glaze, cover, and chill at least 30 minutes or up to 8 hours.

04. Heat oven to 400 F with a rack about 6 inches below the broiler; line a rimmed pan with foil.

Roast fish and sear greens

05. Wipe thick excess marinade from cod, set skin-side down on the pan, and roast at 400 F for 8 minutes.

06. While fish roasts, sear bok choy cut-side down in neutral oil; turn and cook until stems are just tender.

Season and lacquer

07. Add soy sauce and sesame oil to bok choy, turn gently to coat, and remove from heat while it stays bright.

08. Brush fish with reserved clean glaze and broil about 1 minute, watching closely; confirm the thickest piece reaches 145 F.

Garnish and serve

09. Serve cod and bok choy over rice with sliced scallions and toasted sesame seeds.