Miso-Mirin Cod

with Vegetables & Black Bean-Sesame Sauce

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 340 calories
WW Freestyle
07 Smart Points

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.This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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fresh
ingredients
Miso-Mirin Cod with Vegetables & Black Bean-Sesame Sauce
Title
  • 2 Cod Fillets
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 4 oz Cremini Mushrooms
  • 3 oz Shishito Peppers
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Mirin
  • 2 Tbsps Black Bean Sauce
  • 2 Tbsps Vegetable Demi-Glace
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Honey
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
Prepare the ingredients & make the sauce:
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. 

Coat the fish:
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.

Bake the fish:
3 Bake the fish:

Bake the coated fish 10 to 15 minutes, or until opaque and cooked through.* Remove from the oven.

* An instant-read thermometer should register 145°F.

Cook the vegetables & serve your dish:
4 Cook the vegetables & serve your dish:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 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 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 (including any liquid). Garnish with the sesame seeds. Enjoy!

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Prepare the ingredients & make the sauce:
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.

Coat the fish:
Bake the fish:
3 Bake the fish:

Bake the coated fish 10 to 15 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 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 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 (including any liquid). Garnish with the sesame seeds. Enjoy!

Cook the vegetables & serve your dish: