Miso Yuzu-Glazed Cod with Black Rice &  Water Spinach

Miso Yuzu-Glazed Cod

with Black Rice & Water Spinach

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

We’re using two incredibly flavorful ingredients to make a glaze for roasted cod: red miso paste and yuzu juice. As miso ages, its color changes from white to red—and its flavor becomes distinctly rich in umami. Yuzu juice, from the East Asian yuzu fruit, is tangy and a little sweet, like a cross between grapefruit and mandarin orange. Paired with earthy, black rice and water spinach (a traditional, Asian leafy green related to the morning glory), these ingredients strike a delicious balance.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
fresh
ingredients
Miso Yuzu-Glazed Cod with Black Rice &  Water Spinach
Title
  • 2 Cod Fillets
  • ⅔ cup Black Rice
  • 3 cloves Garlic
  • 2 Scallions
  • 1 bunch Water Spinach
  • 2 Tbsps Red Miso Paste
  • 2 tsps Light Brown Sugar
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Yuzu Juice
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook 24 to 26 minutes, or until tender. Drain thoroughly and set aside. Rinse and wipe out the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, preheat the oven to 400°F. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the water spinach; roughly chop the leaves and stems.

Make the glaze:
3 Make the glaze:

While the rice continues to cook, in a small bowl, combine the miso paste, brown sugar, soy sauce, yuzu juice and half the ginger; whisk until smooth.

Roast the cod:
4 Roast the cod:

While the rice continues to cook, pat the cod fillets dry with paper towels and season with pepper on both sides. Place the seasoned fillets on a lightly-oiled sheet pan; top with ⅔ of the glaze, spreading to evenly coat. Roast in the oven 12 to 14 minutes, or until the glaze is browned and the fish is cooked through. Remove from the oven.

Cook the water spinach & finish the rice:
5 Cook the water spinach & finish the rice:

In the same pot used to cook the rice, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions and remaining ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the water spinach and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the cooked rice and remaining glaze; stir until well combined. Season with salt and pepper to taste and remove from heat.

Plate your dish:
6 Plate your dish:

Divide the finished rice between two plates. Top each with a roasted cod fillet. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Cook the rice:

Heat a medium pot of salted water to boiling on high. Once boiling, add the rice and cook 24 to 26 minutes, or until tender. Drain thoroughly and set aside. Rinse and wipe out the pot.

2 Prepare the ingredients:

While the rice cooks, preheat the oven to 400°F. Wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the water spinach; roughly chop the leaves and stems.

Prepare the ingredients:
Make the glaze:
3 Make the glaze:

While the rice continues to cook, in a small bowl, combine the miso paste, brown sugar, soy sauce, yuzu juice and half the ginger; whisk until smooth.

4 Roast the cod:

While the rice continues to cook, pat the cod fillets dry with paper towels and season with pepper on both sides. Place the seasoned fillets on a lightly-oiled sheet pan; top with ⅔ of the glaze, spreading to evenly coat. Roast in the oven 12 to 14 minutes, or until the glaze is browned and the fish is cooked through. Remove from the oven.

Roast the cod:
Cook the water spinach & finish the rice:
5 Cook the water spinach & finish the rice:

In the same pot used to cook the rice, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, white bottoms of the scallions and remaining ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the water spinach and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the cooked rice and remaining glaze; stir until well combined. Season with salt and pepper to taste and remove from heat.

6 Plate your dish:

Divide the finished rice between two plates. Top each with a roasted cod fillet. Garnish with the green tops of the scallions. Enjoy!

Plate your dish: