A delicious wild-caught cod marinated in miso makes this Easy Baked Miso Cod absolutely drool-worthy. This is super easy to make, gluten-free, and made with very few ingredients.
I truly enjoy this miso cod because it’s marinated in a delicious sauce for 24 hours and then baked to perfection. The cod is buttery and flaky and the sauce is sweet and tangy. All you have to do is marinate the cod for 24 hours and then bake it. If you don’t have time to marinate the fish for a day then I at least recommend 1 hour. But trust me, you’re going to want to marinate this bad boy so it can soak up all that flavor.
Here’s What You Need
- wild-caught cod
- white miso
- mirin
- raw honey
- 1/2 tsp garlic powder
- scallions
- black and/or white sesame seeds
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- Easy Shrimp Tacos with Zesty Slaw
- Shrimp Bowl with Mango Avocado Salad
- Lemon Caper Salmon Burgers
- Spring Sheet Pan Salmon
- Spring Lemon Pasta Salmon
I hope you enjoy this tasty recipe. Let me know what you think by commenting below.
XO,
Natalie
Easy Baked Miso Cod
Ingredients
- 4 wild-caught cod fillets
- 1 tsp avocado oil
- 1/4 cup white miso
- 1/4 cup mirin
- 3 tbsp raw honey
- 1/4 tsp garlic powder
- 3 scallions sliced
- 1 tbsp black and/or white sesame seeds
Instructions
- In a medium bowl, add the miso, mirin, honey, garlic powder, and avocado oil. Whisk well to combine.
- Add the cod and coat both sides of the fish in the miso sauce. Cover and marinate in the fridge for 24 hours. This can be marinated for 36 hours if needed or at least 1 hour if you don’t have much time.
- Preheat oven to 400
- On a baking sheet lined with parchment paper, add the cod and roast in the oven for about 10-12 minutes.
- Serve with your favorite sides like rice and bok choy and top with scallions and sesame seeds.
- Enjoy!
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