Sheet-Pan Miso-Ginger Cod with Shaved Asparagus
Sheet-Pan Miso-Ginger Cod with Shaved Asparagus is a gourmet dish that effortlessly elevates your weeknight dinners. The tender cod fillets marinated in a savory miso-ginger blend combine beautifully with the crunchy, vibrant asparagus ribbons. This easy-to-prepare recipe promises minimal cleanup, making it ideal for impressing guests or indulging in a flavorful meal at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 4 (6 oz) fresh cod fillets
- 3 tbsp white miso paste
- 2 tbsp fresh ginger, grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 cup asparagus, shaved into ribbons
- 1 tbsp sesame oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together miso paste, grated ginger, soy sauce, honey, and sesame oil until smooth.
- Place cod fillets on the prepared baking sheet and coat them generously with the marinade; let them sit while you prepare the asparagus.
- Use a vegetable peeler to shave asparagus into thin ribbons.
- Arrange the shaved asparagus around the marinated cod and drizzle any leftover marinade over everything.
- Roast in the oven for 15-20 minutes until cod flakes easily and asparagus is tender.
Nutrition
- Serving Size: 1 cod fillet with asparagus (170g)
- Calories: 290
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: For variations, substitute cod with salmon or tofu for a vegetarian option. Add colorful vegetables like bell peppers or snap peas for extra nutrition. Garnish with sesame seeds before serving for an added crunch.