In this dish, buttery Cod is bathed in an Asian inspired marinade of Miso Paste, ginger, garlic & soy sauce. It becomes a restaurant quality entree when served along with Bok Choy & meaty Shiitake mushrooms. Asian takeout 🥡 deliciousness all cooked on ☝️one Sheet Pan! 🙌
This recipe also marks the first time I have cooked Bok Choy, and I find that I really like it’s mild, crunchy & leafy texture. You will also see it used in this week’s Teriyaki Salmon recipe – as it is perfect to include in yummy Asian inspired recipes AND full of Vitamin A! You need to try it if it’s new to you also. You can find it @wholefoods.
I also tried another new ingredient in this recipe – White Miso Paste. What is Miso Paste you may ask? Miso is fermented soybean paste used often in Japanese cooking. It is high in protein and rich in vitamins & minerals. I really enjoy the umami, slightly meaty taste that is provides in this dish. We like the Miso Master Organic brand, that you can find in the refrigerated part of the Product section of @wholefoods. I want to make Miso Soup with it next!
So, branch out and try some new ingredients – I did! And you may just find some new favorites!
Once again, this recipe is from Gina Homolka’s amazing cookbook, Skinny Taste: One & Done. I’m kinda obsessed with this cookbook and her recipes. Especially because this book contains 140 recipes all just for dinner, and made in ONE pot or pan – which is the them of the week! If you’ve been reading my blog for a while, you know that’s totally my kinda cooking! Get yourself a copy here!
Miso Cod with Shiitakes & Bok Choy
Buttery, luscious Cod bathed in an Asian inspired marinade of Miso Paste, ginger, garlic & soy sauce becomes a restaurant quality entree along with Bok Choy & meaty Shiitake mushrooms.
Ingredients
- 1/4 cup mirin
- 2 TBSP white miso paste (I like Miso Master Organic)
- 2 garlic cloves
- 1.5 TSP grated fresh ginger
- 1 TBSP brown sugar
- 2 skinless cod (or salmon) fillets 5 oz. each
- 2 bunches of baby bok choy
- 1 (5 oz.) pint of shiitake mushrooms - sliced
- 1 TBSP soy sauce
- 1 TSP sesame oil
- 2 scallions - sliced
Directions
- Step 1 Combine first 5 ingredients in small bowl. Place cod fillets in a resealable bag, and pour marinade in & massage. Refrigerate overnight.
- Step 2 When ready to cook, preheat oven to 425 degrees. Line a large sheet pan with non-stick foil – set aside.
- Step 3 Rinse bok choy well & slice into 1.5 inch pieces. Combine bok choy, mushrooms, soy sauce, sesame oil, reserved marinade, remaining garlic & 1/2 TSP ginger in a small bowl. Toss well, and arrange vegetable on the sheet pan.
- Step 4 Place cod fillets on other end of the sheet pan and reserve 2 TSP of the marinade.
- Step 5 Bake on center rack 8-10 minutes. Switch oven to high Broil, and move pan to top rack – broil for 1-2 minutes to brown.
- Step 6 Divide vegetables between 2 plates, and place a piece of fish on each. Sprinkle with sliced scallion & serve.
