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Fish, East Asian

Miso glazed cod with rice and spinach

Miso glazed cod with rice and spinach is a Japanese inspired dish for 4 people, ready in 30 minutes, easy to make, for €4.90 per person. The key to success is the miso and honey marinade that caramelizes under the broiler, and wiping the fish before cooking so it doesn't burn.

A miso glazed cod that caramelizes under the broiler, you'll see, it's the fish even kids ask for seconds of.

Miso glazed cod with rice and spinach
Total time
30 min
Difficulty
Easy
Cost per person
€4.90
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

White miso brings a mild, almost sweet umami flavor that pairs with honey to form a caramelized crust on top of the cod. Under the broiler, this golden layer turns slightly crisp while the fish stays tender inside. Sauteed spinach with garlic and plain rice balance the dish without overpowering it, and sesame seeds add a little crunch at the end.

This recipe works well for a weeknight dinner, since it only needs 20 minutes of marinating and 8 minutes under the broiler. It also suits kids, who often like this sweet and salty flavor, as well as a dinner for guests, especially if you prepare the marinade the night before to save time. Mon Chou also suggests doubling the marinade if you want extra for other white fish.

The ingredients

4 people

Fish counter

  • Cod loin 4

Pantry

  • White miso 4 tbsp
  • Honeyoften in the pantry 2 tbsp
  • Dry white wineoften in the pantry 3 cl
  • Sesame seedsoften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Fresh spinach 400 g
  • Garlic 1 clove

Allergens Fish, Soy, Sesame

The step by step recipe

  1. Mix the miso, honey and wine, brush it over the cod and let it marinate for 20 minutes. 20 min

    If you have time, marinate overnight in the fridge for an even deeper flavor.

  2. Preheat the oven broiler, wipe off the excess miso and place the fish on an oiled baking sheet.

    Parchment paper on the sheet keeps the miso from sticking.

  3. Cook the rice in salted water, then drain it. 11 min

    While it cooks, the marinated fish needs no attention at all.

  4. Broil the cod until the top is golden and caramelized. 8 min

    Watch closely, the miso goes from golden to black in thirty seconds.

  5. Saute the spinach with garlic in a little oil until wilted, then sprinkle with sesame seeds. 3 min

    Add a splash of soy sauce at the end for extra depth.

  6. Serve the fish over the rice with the spinach.

    Pour the pan juices from the fish over the rice.

Our tips to get it right

  • Pick a thick center cut cod loin rather than a thin tail piece, it holds up better under the broiler without drying out.
  • Set the oven rack in the middle position under the broiler, not at the very top, so the fish cooks through before the miso turns black.
  • Drain the spinach well after cooking, it releases a lot of water and can make the rice soggy on the plate.

The variations

  • Swap the cod for salmon or hake, the miso marinade works with most white or oily fish.
  • For a vegetarian version, brush eggplant slices or firm tofu with the same marinade and broil them the same way.
  • For kids in a hurry, flake the fish over the rice with just a handful of raw spinach, skipping the pan entirely.

What to serve it with

  • A bowl of miso soup to start
  • Plain green tea
  • Edamame on the side

Storage

Cooked cod keeps for 1 day in the refrigerator in a sealed container, it loses its tenderness quickly. Rice and spinach keep for 2 days separately. Reheat gently in a pan or in the microwave at low power, the cooked miso marinade doesn't freeze well.

Questions about this dish

Can you use red miso instead of white miso?

Yes, but red miso is stronger and saltier, so cut the amount by about a third. White miso stays milder and works better for kids.

Should the cod marinate ahead of time?

Twenty minutes gives good results, but marinating overnight in the fridge gives a stronger flavor. Cover the fish well in that case so it doesn't dry out.

Can you freeze this dish?

Cooked fish doesn't freeze well, it turns mushy once thawed. It's better to freeze the raw cod in its marinade and cook it after it's fully thawed.

How do you know the cod is cooked through?

The flesh should turn opaque and flake easily with a fork. A golden, caramelized top is a good visual cue that it's done.

How long does it take to make a miso glazed cod with rice and spinach?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a miso glazed cod with rice and spinach?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a miso glazed cod with rice and spinach cost?

About €4.90 per serving, or €19.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, sesame. Always check the labels of the products you buy.

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