Miso Ginger Cod Sheet Pan Dinner

• 4 cod fillets, 5 oz each
• 1 cup broccoli florets
• 1 cup cherry tomatoes
• 1 medium carrot, sliced
• 1 medium zucchini, sliced
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together miso paste, soy sauce, rice vinegar, ginger, garlic, sesame oil, honey, salt, and pepper.
3. 3 Arrange cod, broccoli, tomatoes, carrot, and zucchini on a parchment-lined sheet pan.
4. 4 Drizzle vegetables with olive oil and season with salt and pepper.
5. 5 Spoon miso mixture over the cod and vegetables.
6. 6 Bake for 20 minutes, or until cod is opaque and vegetables are tender.
7. 7 Garnish with green onions before serving.

Equipment

• Sheet pan
• Parchment paper

Variations

• Substitute cod with tilapia or halibut for similar texture and flavor.

Substitutions

• If miso paste is unavailable, use a soy sauce and tahini mix for a similar umami taste.

Pairings

• Steamed jasmine rice
• Asian sesame slaw
• Soy-ginger dipping sauce

Nutrition

Tips

• For extra flavor, toast sesame seeds and sprinkle over before serving.
• Check cod for doneness at 18 minutes; it should flake easily with a fork.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with steamed jasmine rice and a side of edamame.
• Pairs beautifully with a crisp Sauvignon Blanc.

FAQ