Teriyaki Miso Cod with Broccoli
Teriyaki Miso Cod with Broccoli is a delicious and vibrant dish that brings the flavors of Japan to your table. Tender cod fillets are marinated in a savory-sweet miso and teriyaki glaze, then roasted alongside fresh broccoli for a satisfying meal ready in under 30 minutes. Perfect for busy weeknights or impressive enough for special occasions, this recipe combines healthful ingredients with rich taste, making it a go-to favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 4 cod fillets (about 6 oz each)
- 3 tbsp white miso paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey (or maple syrup for vegan option)
- 1 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1 tsp 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, soy sauce, honey, ginger, and garlic until smooth.
- Place cod fillets on the prepared sheet and brush generously with the marinade; allow to marinate for at least 10 minutes.
- Toss broccoli florets in olive oil, salt, and pepper; place on another baking sheet.
- Roast broccoli for about 10 minutes before adding marinated cod to the oven; bake everything together for an additional 10 minutes or until cod flakes easily with a fork.
- Serve hot, drizzled with leftover marinade if desired.
Nutrition
- Serving Size: 1 cod fillet (170g)
- Calories: 290
- Sugar: 9g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For added texture and flavor, garnish with sesame seeds or sliced green onions. You can substitute cod with salmon or halibut based on preference. Leftovers can be stored in an airtight container in the fridge for up to three days.