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Miso-Mirin Cod
with Vegetables & Black Bean-Sesame Sauce
30 min myWW™Wellness at Blue Apron
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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
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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.
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2 Servings
- Est. 350 Cals/serving
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Here, we’re coating flaky cod fillets with a sweet miso-mirin glaze before baking it in the oven, which gives ample time for the fish to soak up the rich umami flavor as it cooks. We’re serving it over a hearty trio of mushrooms, bok choy, and shishito peppers cooked in a savory sauce made with black bean sauce, sesame oil, sambal oelek, and more for incredible depth of flavor.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
8 green SmartPoints®
7 blue SmartPoints®
7 purple SmartPoints®
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Cut off and discard the stems of the peppers; halve crosswise. Combine in a bowl. Thoroughly wash your hands immediately after handling the peppers. In a separate bowl, whisk together the black bean sauce, demi-glace, sesame oil, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Coat the fish:
Line a sheet pan with foil. In a bowl, whisk together the miso paste, mirin, and 1/2 teaspoon of water until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan; evenly top with the miso mixture.
3
Bake the fish:
Bake the coated fish 8 to 10 minutes, or until opaque and cooked through.* Remove from the oven.
* An instant-read thermometer should register 145°F.
4
Cook the vegetables & serve your dish:
Meanwhile, in a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared mushrooms and peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy stems and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until slightly reduced in volume. Add the chopped bok choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the baked fish over the cooked vegetables and sauce. Garnish with the sesame seeds. Enjoy!
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Thinly slice the mushrooms. Cut off and discard the stems of the peppers; halve crosswise. Combine in a bowl. Thoroughly wash your hands immediately after handling the peppers. In a separate bowl, whisk together the black bean sauce, demi-glace, sesame oil, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
2
Coat the fish:
Line a sheet pan with foil. In a bowl, whisk together the miso paste, mirin, and 1/2 teaspoon of water until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the sheet pan; evenly top with the miso mixture.
3
Bake the fish:
Bake the coated fish 8 to 10 minutes, or until opaque and cooked through.* Remove from the oven.
* An instant-read thermometer should register 145°F.
4
Cook the vegetables & serve your dish:
Meanwhile, in a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared mushrooms and peppers in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy stems and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until slightly reduced in volume. Add the chopped bok choy leaves. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the baked fish over the cooked vegetables and sauce. Garnish with the sesame seeds. Enjoy!
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