Miso Glazed Pink Cod

TOTAL TIME: 2 hr 30 min
Prep: 5 min
Inactive Prep: 2 hr
Cook: 25 min
YIELD: 4 servings
LEVEL: Intermediate


  • 4 tablespoons miso (soy bean paste)
  • 1/2 teaspoon salt
  • 4 tablespoons brown sugar
  • 4 (6-ounce) pink cod fillets, skin removed
  • 1 tablespoon minced fresh chives
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      Over medium-high heat, boil miso and salt in 2 cups water until miso is diluted in the water, about 5 minutes. Add brown sugar and let reduce to about 1/4 cup syrup. Remove from heat and let cool.

      Lay cod fillets in a nonreactive shallow container such as a glass baking dish. Spoon about 1 tablespoon of the reduction over each fillet, cover and let sit in the refrigerator for about 2 hours.

      Preheat oven to 375 degrees F. Bake the cod until it flakes, about 5 to 7 minutes. Remove from oven and let rest.

      Garnish with chives.

      Note: In the episode this dish was used as part of the bento box of 5 cooked tasting size entrees in conjunction with Chicken Yakitori with Scallions; Shrimp Tempura; Gyoza: and Korokee.


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