Miso-Glazed Cod with Sesame Bok Choy

This weeknight cod is glazed with white miso, ginger, mirin, and a touch of honey, then roasted alongside sesame-slicked baby bok choy. The glaze is savory rather than heavy; keep it thin so it seasons the fish without masking its mild flavor. Serve with rice to catch the pan juices. At a glance: Serves 4 · Prep 15 minutes · Cook 12–15 minutes · Rice takes about 20 minutes ↓ Jump to Recipe ▣ Print Recipe Balance the miso glaze White miso is milder and sweeter than red miso. Soy sauce adds salt, mirin gives a gentle sweetness, and rice vinegar keeps the glaze from tasting flat. Because miso and soy sauce vary in saltiness, taste the glaze before brushing it on and avoid adding extra salt to the cod. A teaspoon of honey helps the surface brown, but too much can scorch. Choose and prepare the fish Use four similarly thick cod portions, about 1 inch thick, so they finish together. If using frozen fish, thaw it fully in the refrigerator and pat it very dry. Wet fish steams and dilutes the…

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