Sheet Pan Orange-Miso Cod
with Baby Bok Choy

 

Fresh cod takes on incredible flavor in just a short amount of time when it’s marinated in savory miso (an intensely savory fermented bean paste), fresh orange juice, ginger, garlic and honey. The fish is then broiled on a large sheet pan with baby bok choy for an impressive dinner in under an hour. While I call for cod in this recipe, you can certainly sub in another type of white fish. Look for a delicate fish that still has some meatiness to it like haddock or pollock. Sole and tilapia would also work nicely here, but you may need to adjust the cooking time as these are typically thinner fillets.

This recipe was originally created for Clean Plates.

 

Serves 4

  • ½ cup fresh orange juice, plus orange slices for serving

  • ⅓ cup shiro miso (white miso paste)

  • 1 Tablespoon rice vinegar

  • 1 Tablespoon tamari or low-sodium soy sauce

  • 1 Tablespoon honey

  • 2 teaspoons freshly grated ginger

  • 1 large clove, finely grated

  • Four 4- to 6-ounce cod fillets (about 1-inch thick)

  • Nonstick cooking spray, for greasing

  • 1 pound baby bok choy, halved and cleaned

  • Cooked rice noodles or steamed brown rice, for serving (optional)

  • Small cilantro sprigs and thinly sliced chiles, for garnish

  • Flaky sea salt, for sprinkling 

    1. In a medium bowl, whisk the orange juice with the miso, rice vinegar, tamari, honey, ginger and garlic. Pour ½ cup of the sauce into a large resealable plastic bag and add the fish. Marinate in the refrigerator for at least 30 minutes and up to 2 hours.

    2. Pour the remaining sauce into a small saucepan and bring to a simmer over moderate heat. Cook, stirring occasionally, for 5 minutes. Let cool. 

    3. Meanwhile, position a rack 4 inches from the top of the oven and preheat the broiler on HIGH. Line a large rimmed baking sheet with aluminium foil and grease with nonstick cooking spray. 

    4. Arrange the baby bok choy cut side down on one half of the baking sheet. Remove the fish from the marinade, letting the excess drip off, and arrange on the other half of the baking sheet. Discard the marinade in the bag. Broil the fish and bok choy, flipping the bok choy halfway through, until the fish is just cooked through and beginning to brown and the bok choy is crisp-tender and charred in spots, 3 to 5 minutes. If the bok choy needs more time, transfer the fish to a plate and cover with foil. 

    5. Divide the rice or rice noodles between four shallow bowls, if using. Top each bowl with a piece of fish and some bok choy. Spoon some of the miso sauce over the top and garnish with cilantro, sliced chiles and orange slices. Sprinkle with flaky sea salt and serve right away.