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.
Broiled Miso Cod With Vegetables
Ingredients
- 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
Instructions
- 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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Excellent post. I will be back soon for your next post. Thanks
You can order black cod from Alaska, fresh caught and frozen on the ship. Thawed overnight in the fridge, it is flakey, buttery and delicious.
I’ve always used a grill pan for Miso Black Cod. Can’t wait to try the baking/broiling method for a one-pan dinner. This time of year, I’ll probably roast sweet potato as the veggie.
This recipe looks and sounds so delicious! I am having such trouble finding yellow miso paste. Can you please tell me the brand name you use? I’m finding white and red but not yellow. Thank you!
nice recipe and adaptation, love miso in this and good tip about watching that it doesn’t burn, thank you!
Looks very yummy and easy to ma&3z Is it to bake it under 450 for 10 minutes beige boil it for another a few minutes? In the recipe, it says boil it for 10 and then boil it again for another a few minutes. Could you please clarify? Thank you!
Really I’m inspire to see your post here .
Ok to substitute white miso for the yellow?
You could certainly try it.
This sounds so healthy, easy, and delicious!! Definitely saving this one!
Broiled miso cod with vegetables . Like those .
What a dinner!!!! Wow!!
We are such fish lovers. And sheet pan dinners are the best (and so easy!)
Awesome post . I seem that, maximum person’ll like those .
I use foil to line so many things when I’m cooking and baking. Easy clean-up! I love this sheet pan dinner!
Simple, beautiful, and delicious! Your hubby knows what’s up.
Love sheet pan dinners!! Especially when they look this amazing!
I’m adding this to my dinner menu this week! I love the miso flavor and side of veggies.
I am addicted to sheet pan dinners, so I definitely need to try this one!!
Black cod is so delicious but definitely hard to find. I still imagine this being awesome with regular cod and I’m always down for a sheet pan dinner!
I’ve been making fish at least a couple times a week lately. Love that it’s a sheet pan dinner..perfect for busy weeknights! Definitely going into the rotation for next week :)
That looks so delicious! I could serve that for dinner any day!
Kari
http://www.sweetteasweetie.com
What a yummy, delicious and easy recipe. And clean up must be a breeze!
We always order miso cod when we’re at a Japanese restaurant, so you definitely have my attention with this beautiful dish.
What is Miso and where can one purchase it? Will the average grocery store carry it?
Miso is a fermented soybean paste used in a lot of Asian cooking, mainly Japanese cuisine. Some regular grocery stores will indeed carry it in the refrigerated section of your produce aisle or in the Asian aisle. Thanks Leroy.
What’s the magic number of hours to marinate the cod? It says “xx.”
“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 xx hours.”
Ha! Woops! I was waiting for my husband’s input on that and forgot to put it in. Our opinion is at least 4 hours and up to overnight. Thanks for the comment!
I LOVELOVELOVE fish with Miso, it’s such a delicious combo! Broiling it such a great idea – I think I found dinner! Pinned!
Great tip about scraping the marinade off at the end. I can’t wait to try this!
I’ve been waiting for this recipe! Ever since seeing a little preview of the pictures in Michigan two weeks ago, I’ve been eagerly awaiting to see the recipe that goes with the gorgeous photos, and now I’m even more excited to hear the cute story of your hubby’s recipe. Legit cannot wait to make this, and the Reynolds instagram account is super beautiful, I’m such a fan of their products!!