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Miso butter cod with bok choy, the whole dishMiso butter cod with bok choy, close up

Miso butter cod with bok choy

18 min · 32 g protein · 243 cals / serving

Thick cod fillets spread with a salty-sweet glaze of white miso, butter, honey, garlic and ginger, broiled until the top caramelises and the fish flakes into big glossy pieces. Baby bok choy roasts on the same tray and gets a splash of soy and rice vinegar.

Servings4

Ingredients

Miso butter

  • 2 1/2 tbsp miso, white (shiro) miso
  • 1 1/2 tbsp butter, softened, or microwaved 10 seconds if cold
  • 1 tsp honey
  • 2 cloves garlic, grated
  • 1 tbsp ginger, grated

To serve

Steps

  1. Heat the broiler (grill) to high with a rack about 6 inch from the element. Mash the miso, butter, honey, garlic and ginger into a smooth paste.
  2. Lay the cod on one half of a foil-lined baking sheet, spread the miso butter thickly over the tops and broil 4 minutes. Meanwhile, toss the bok choy with the oil. Pull out the tray, lay the bok choy cut side down on the empty half with the leafy ends towards the edge, and broil 5–6 minutes more, until the glaze is browned in spots and the cod flakes at the thickest part (145°F). If the leaf tips start to scorch, lay a strip of foil over them; if the glaze darkens before the fish is done, tent the cod loosely too.Step 2, what it should look like
  3. Stir the soy sauce, rice vinegar and sesame oil together and spoon it over the bok choy as it comes out from under the broiler.
  4. Scatter the cod with sesame seeds and green onion and serve with the bok choy.

Good to know

Will it burn?

Miso and honey colour fast. Keep the rack 15 cm from the element, check at 6 minutes, and tent with foil if the top is dark before the middle of the fish has turned opaque.

With rice?

A microwave pouch of jasmine or short-grain rice turns it into a bigger meal; spoon the tray juices over it.

Per

Calories
83
Protein
(53%)
11 g
Fat
(35%)
3 g
Carbohydrates
(12%)
3 g
of which sugar
1 g
Fiber
1 g
Sodium
242 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How

As written, 971 kcal goes into the pot and 1409 g of ingredients comes out as about 1165 g of food: 83 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.