Dinner
Miso Butter Cod and Baby Bok Choy
Cod roasts with a miso, ginger and honey butter beside baby bok choy and gets a soy-vinegar finish.
- Yield
- 4 servings
- Cuisine
- Japanese-inspired
Serving ideas
Serve over steamed rice and sprinkle with sesame seeds.
Ingredients
See the ingredient checklist
- 4 baby bok choy, halved lengthwise
- 2 tbsp extra-virgin olive oil
- ground black pepper
- 4 tbsp white miso
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp honey
- 1 tbsp sriracha
- 4 cod fillets, about 6 oz each
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice wine vinegar
- steamed rice
- toasted sesame seeds
Before you cook
Give the bok choy room on the sheet so the cut sides brown.
How to make Miso Butter Cod and Baby Bok Choy
Heat the oven to 400°F. Toss bok choy with oil and black pepper and arrange cut side down on one half of a large sheet.
Warm miso and butter in a saucepan over medium, stirring until the butter melts, 2 to 3 minutes. Stir in garlic, ginger, honey and sriracha.
Arrange cod on the other half of the sheet and spread the miso butter over it. Bake about 15 minutes until the fish flakes and the bok choy browns underneath.
Stir soy sauce and vinegar together and spoon over the cooked cod and bok choy.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Miso Butter Cod and Baby Bok Choy
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Ingredients
- 4 baby bok choy, halved lengthwise
2 tbsp extra-virgin olive oil- ground black pepper
- 4 tbsp white miso
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp honey
- 1 tbsp sriracha
- 4 cod fillets about 6 oz each
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice wine vinegar
- steamed rice
- toasted sesame seeds
Instructions
- Heat the oven to 400°F. Toss bok choy with oil and black pepper and arrange cut side down on one half of a large sheet.
- Warm miso and butter in a saucepan over medium, stirring until the butter melts, 2 to 3 minutes. Stir in garlic, ginger, honey and sriracha.
- Arrange cod on the other half of the sheet and spread the miso butter over it. Bake about 15 minutes until the fish flakes and the bok choy browns underneath.
- Stir soy sauce and vinegar together and spoon over the cooked cod and bok choy.