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Japanese Miso Glazed Cod with Roasted Potatoes and Steamed Bok Choy
Japanese Miso Glazed Cod with Roasted Potatoes and Steamed Bok Choy

Japanese Miso Glazed Cod with Roasted Potatoes and Steamed Bok Choy
A flavorful Japanese-inspired dish featuring miso-glazed cod, complemented by roasted potatoes and steamed bok choy.
Japanese Miso Glazed Cod with Roasted Potatoes and Steamed Bok Choy
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 2
    tbsp
     miso paste
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     honey
  • 1
    tsp
     ginger
  • 1
    clove
     garlic
  • 300
    g
     potatoes
  • 1
    tbsp
     olive oil
  • 150
    g
     bok choy
  • 1
    tsp
     sesame seeds
Preparation Time: 40 minutes
Japanese Miso Glazed Cod with Roasted Potatoes and Steamed Bok Choy
Instructions:
  1. Preheat the oven to 200°C.
  2. In a small bowl, mix miso paste, soy sauce, honey, grated ginger, and minced garlic to create the glaze.
  3. Place the cod fillet on a baking sheet lined with parchment paper. Brush the miso glaze over the cod.
  4. Roast the cod in the oven for about 15-20 minutes until cooked through.
  5. Meanwhile, cut potatoes into wedges, toss with olive oil, and season with salt. Roast in the oven for about 25-30 minutes until golden and crispy.
  6. Steam bok choy for about 5 minutes until tender.
  7. Serve the miso-glazed cod with roasted potatoes and steamed bok choy. Sprinkle sesame seeds over the bok choy before serving.
Nutrition Per Serving 900 g Per 100g
Energy 456 kcal 51 kcal
Protein 35 g 3.9 g
Fibre 5 g 0.6 g
Salt 2 g 0.2 g
Sugar 10 g 1.1 g
Carbohydrates 50 g 5.6 g
Fat 15 g 1.7 g
  • 200
    g
     cod fillet
  • 2
    tbsp
     miso paste
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     honey
  • 1
    tsp
     ginger
  • 1
    clove
     garlic
  • 300
    g
     potatoes
  • 1
    tbsp
     olive oil
  • 150
    g
     bok choy
  • 1
    tsp
     sesame seeds
1
Servings
0

Preheat the oven to 200°C.

In a small bowl, mix miso paste, soy sauce, honey, grated ginger, and minced garlic to create the glaze.

Place the cod fillet on a baking sheet lined with parchment paper. Brush the miso glaze over the cod.

Roast the cod in the oven for about 15-20 minutes until cooked through.

Meanwhile, cut potatoes into wedges, toss with olive oil, and season with salt. Roast in the oven for about 25-30 minutes until golden and crispy.

Steam bok choy for about 5 minutes until tender.

Serve the miso-glazed cod with roasted potatoes and steamed bok choy. Sprinkle sesame seeds over the bok choy before serving.

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