This sheet-pan dinner couldn’t be easier. Simply marinade the fish in a simple miso sauce then place in the oven for a fast and favorite meal.
When I asked my husband if he had any ideas of what recipe to share for this post, he didn’t even pause. His answer was this super simple, totally healthy, sheet-pan dinner we’ve been making for years that just happens to fit right in with this year’s partnership with Reynolds Wrap Endless Table (have you seen their stunning Instagram account yet? Tip: Look at it in grid view!)
Can I just tell you how much I LOVE having my husband take over in the kitchen?
Because this is his recipe. It always has been. Always will be. And the kitchen is one place where I am more than happy to hand over the reigns to my man. Okay, make that MOST of the time—especially when those reigns pertain to bubbles and scrubbing.
But when he makes the decision of what’s for dinner without the nightly negotiations of all parties involved, is willing to shop for it, cook it and clean up afterward?
SOLD! SIGN ME UP! DO THEY CLONE YOU?
Plus, he’s pretty darn cute. Just sayin’…I mean, you learn a thing or two about a guy after 20+ years. As he does about you. Yikes. That’s the scary part.
This broiled miso cod recipe started becoming part of our regular routine when we lived in Santa Monica, CA. The first time we had it was at a sushi restaurant in Venice where it was presented as Miso Black Cod. The fish practically melted our mouths and flaked like no other we’d ever had.
At that time we lived just a few miles from Santa Monica Seafood, one of the leading purveyors of fresh fish. We were spoiled and we knew it. Black cod was readily available and we totally took advantage and had Miso Black Cod whenever the craving struck.
Now that I’ve moved to Utah, there’s not much of a chance we get either one in stock at our local fish monger. So we’ve made a substitution and now use regular cod.
Depending on where you live, black cod is known as sablefish. While black cod is a fattier fish and has a more buttery flavor than regular cod (used in traditional fish and chips) we’re more than happy with the outcome of recreating this recipe using regular cod.
Maybe we’ve lost our memory of the mouthfeel and are just happy to have fresh fish on our plates when we live in the mountains. But who cares? It’s delicious either way.
About the Recipe
There are several parts of this recipe that make it super easy, yet make it sound extravagant. Because it is definitely a recipe you can serve to guests who will be stymied yet filled with glee at your cooking prowess.
First, the cod is marinated in an easy mixture of miso, mirin and sugar and water. That’s all the prep you need. Measure, whisk and pour. We’ve marinated the cod for 4 hours, 12 hours, 24 hours and even 48 hours. We’ve come to deduce that the magic hour is 4 hours up to overnight.
Now this is counterintuitive to most marinades, but for this miso cod be sure to scrape most of the marinade OFF the fish before baking. Miso is the earthy, salty component of this recipe that lends so much flavor. But sometimes too much is not a good thing. If you’ve let your marinade to its job, it’s already infused itself into the fish so having that extra layer is absolutely not needed.
Next, it’s time to prepare our dish to cook. This is the ultimate entertainer’s recipe because you can prep it and forget it.
Simply wrap a baking sheet with Reynolds Wrap then place the fish and veggies on the foil-lined sheet. Lining your sheet with foil makes for the absolute, easiest clean-up of pretty much any dinner around. I use a high edged baking sheet so it captures any juices that may run away. Be sure your foil wraps the edges to keep that juice where it belongs.
We used shiitake mushrooms and asparagus but this absolutely a recipe where you add whichever veggies you favor and use instead. I flavored the veggies with a mixture of vegetable oil with a wee bit of sesame oil mixed in plus kosher salt and a grind of black pepper. The sesame oil gives the veggies an earthy taste that totally compliments the miso baked fish.
If you want to use the remaining miso as a sauce, simply cook it down on the stove for about 5 minutes and then you can use it for brushing on the fish again later or on the veggies.
To give the fish a little extra color, we raised the temp of the oven to broil and gave them a quick blast at the end of cooking. But, KEEP AN EYE ON THEM! The miso can turn in an instant and you don’t want to burn it all in the last stage.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1 pound cod filet
- 3 tablespoons sugar
- ¼ cup water
- ¼ cup yellow miso paste
- 2 tablespoons mirin or sake or combination of both
- 2 tablespoons vegetable oil
- ½ teaspoon sesame oil
- 1 pound slender asparagus spears, ends trimmed
- ½ pound shiitake mushrooms
- kosher salt and freshly ground black pepper
- Cut the cod into 3-4 equal pieces, rinse and pat dry. In a small sauce pan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium high heat and stir until the sugar has dissolved. Remove from the heat and cool. Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight, or for at least four hours.
- Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan. Mix the vegetable oil and sesame oil together. Drizzle the asparagus spears and sliced mushrooms with sesame oil mixture and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish filets.
- Broil the fish and vegetables for 10 minutes depending on the thickness of the cod or until the fish has cooked through but is still flaky, and the vegetables are fork tender. Turn the oven to broil and cook an additional 2-3 minutes until golden in color, watch carefully to make sure they don't burn.
This post was sponsored by Reynolds Wrap. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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