How to Make Miso-Ginger Cod with Sesame Wilted Spinach
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
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Mix miso paste, ginger, soy sauce, and rice vinegar in a bowl. Spread mixture over cod fillets; let marinate for 10 minutes.
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Bake cod for 12-14 minutes until it flakes easily with a fork.
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Heat sesame oil in a skillet over medium heat. Add spinach and stir-fry for 2 minutes until just wilted.
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Plate wilted spinach, top with baked cod, scatter scallion and sesame seeds over the top.
Pro Tips for Perfect Miso-Ginger Cod with Sesame Wilted Spinach
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cod fillets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Miso-Ginger Cod with Sesame Wilted Spinach?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Miso-Ginger Cod with Sesame Wilted Spinach?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for cod fillets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.