Numeric amounts are based on 4 servings; text such as “to taste” stays the same.
A little miso, honey, and rice vinegar makes a fast glaze for cod. Roast the fish on a lined pan, then finish it briefly under the broiler for color. The glaze can darken quickly, so keep an eye on it. Serve with sesame green beans and rice.
Ingredients
4 cod fillets, about 5 ounces each
1 tablespoon white or yellow miso
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon neutral oil
1 pound green beans, trimmed
1 tablespoon neutral oil, for the beans
1 garlic clove, finely grated
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
3 cups cooked rice, to serve
2 scallions, thinly sliced
Directions
Heat the oven to 400°F. Line a rimmed baking sheet with parchment. Pat the cod dry and place it on the sheet.
In a small bowl, stir together the miso, honey, vinegar, and 1 teaspoon neutral oil. Brush the mixture over the tops of the fillets.
Roast for 10 to 14 minutes, depending on thickness. Check the center of the thickest fillet with a thermometer; fish should reach 145°F and flake easily. If the glaze needs more color, broil for 1 minute while watching closely.
While the fish cooks, heat 1 tablespoon oil in a wide skillet over medium-high heat. Add the green beans and cook for 5 to 7 minutes, tossing occasionally, until tender with browned spots.
Stir in the garlic and cook for 30 seconds. Remove from the heat and toss with sesame oil and sesame seeds.
Serve the fish and beans with rice, topped with scallions.
Recipe notes
Variations
Use haddock or another firm white fish and check it in the thickest part. If you have red miso, use 2 teaspoons because its flavor is more assertive. Add a spoonful of water to the glaze if it is too thick to brush.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat fish gently in a covered dish until steaming, or flake it cold into a rice bowl. Keep the beans and rice separate if you plan to reheat them.
A little miso, honey, and rice vinegar makes a fast glaze for cod. Roast the fish on a lined pan, then finish it briefly under the broiler for color. The glaze can darken quickly, so keep an eye on it. Serve with sesame green beans and rice.
Serves: 4 Prep: 10 minutes Cook: 20 minutes
Ingredients
4 cod fillets, about 5 ounces each
1 tablespoon white or yellow miso
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon neutral oil
1 pound green beans, trimmed
1 tablespoon neutral oil, for the beans
1 garlic clove, finely grated
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
3 cups cooked rice, to serve
2 scallions, thinly sliced
Method
Heat the oven to 400°F. Line a rimmed baking sheet with parchment. Pat the cod dry and place it on the sheet.
In a small bowl, stir together the miso, honey, vinegar, and 1 teaspoon neutral oil. Brush the mixture over the tops of the fillets.
Roast for 10 to 14 minutes, depending on thickness. Check the center of the thickest fillet with a thermometer; fish should reach 145°F and flake easily. If the glaze needs more color, broil for 1 minute while watching closely.
While the fish cooks, heat 1 tablespoon oil in a wide skillet over medium-high heat. Add the green beans and cook for 5 to 7 minutes, tossing occasionally, until tender with browned spots.
Stir in the garlic and cook for 30 seconds. Remove from the heat and toss with sesame oil and sesame seeds.
Serve the fish and beans with rice, topped with scallions.
Variations
Use haddock or another firm white fish and check it in the thickest part. If you have red miso, use 2 teaspoons because its flavor is more assertive. Add a spoonful of water to the glaze if it is too thick to brush.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat fish gently in a covered dish until steaming, or flake it cold into a rice bowl. Keep the beans and rice separate if you plan to reheat them.
A little miso, honey, and rice vinegar makes a fast glaze for cod. Roast the fish on a lined pan, then finish it briefly under the broiler for color. The glaze can darken quickly, so keep an eye on it. Serve with sesame green beans and rice.
Serves: 4 Prep: 10 minutes Cook: 20 minutes
Ingredients
4 cod fillets, about 5 ounces each
1 tablespoon white or yellow miso
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon neutral oil
1 pound green beans, trimmed
1 tablespoon neutral oil, for the beans
1 garlic clove, finely grated
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
3 cups cooked rice, to serve
2 scallions, thinly sliced
Method
Heat the oven to 400°F. Line a rimmed baking sheet with parchment. Pat the cod dry and place it on the sheet.
In a small bowl, stir together the miso, honey, vinegar, and 1 teaspoon neutral oil. Brush the mixture over the tops of the fillets.
Roast for 10 to 14 minutes, depending on thickness. Check the center of the thickest fillet with a thermometer; fish should reach 145°F and flake easily. If the glaze needs more color, broil for 1 minute while watching closely.
While the fish cooks, heat 1 tablespoon oil in a wide skillet over medium-high heat. Add the green beans and cook for 5 to 7 minutes, tossing occasionally, until tender with browned spots.
Stir in the garlic and cook for 30 seconds. Remove from the heat and toss with sesame oil and sesame seeds.
Serve the fish and beans with rice, topped with scallions.
Variations
Use haddock or another firm white fish and check it in the thickest part. If you have red miso, use 2 teaspoons because its flavor is more assertive. Add a spoonful of water to the glaze if it is too thick to brush.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat fish gently in a covered dish until steaming, or flake it cold into a rice bowl. Keep the beans and rice separate if you plan to reheat them.
