Baked Cod with Miso

April 21, 2014

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A revelatory recipe that asks nothing of you.

Miso cod from Food52

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Every once in a while I come across a recipe that is so revelatory in its effort to deliciousness ratio that I become a slightly crazed person, extolling the virtues of said dish over and over to anyone who will listen and putting it into the rotation so often that finally someone has to say, “Enough mom with that pasta/cake/halibut/cheese ball.”

So here comes Baked Cod with Miso, which I love love love and you will too. Because it is no work. I mean it. NONE. 

I confess I was a little skeptical of the proportions. A cup of mirin? Really? A half cup of miso (I used white and you should too)? But yep, that’s the right amount. Let your cod sit there for about 30 minutes (a bit less is fine) and marinate while you do what you do, which in my case was cook up some soba noodles and reduce a bit of kale. I cooked my fish at 425 °F for about four minutes; I think that’s a better method than slower/lower but either way please please watch this for overcooking. It is the silky texture that you want here. 

I have to believe the “serves one” is a typo; even Jenny can’t put away a pound of delicious fish by herself. But I DID cut up some leftovers the next day and fold it into hot basmati rice for breakfast. Best. 

Baked Cod with Miso by Amanda Li

Serves 1 (or 4)

1/2 cup miso
1 cup mirin
1 pound cod fillet

See the full recipe (and save and print it) here.

Photo by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Written by: Jestei

The ratio of people to cake is too big.


phyllis April 23, 2014
I look forward to your columns, Jenny and I will cook this 'easy peasy' one very soon. Do you always use white miso? Fish for breakfast is the best, and I can't wait to try with poached egg!! Yum.
mcs3000 April 21, 2014
No work. Done.
Jestei April 22, 2014
hope you enjoyed it
KellyinToronto April 21, 2014
You can add a touch of microplaned ginger, garlic and (I know, this last one is weird) a spoonful of mayo as well. And if you take your basic Miso/Mirin Marinate, add some oil and lemon juice, it turns into a wonderful salad dress.

And I've had this fish for breakfast too - most memorably in a little Ryokan about 2 hours outside a Nagoya. There was a softly cooked egg, poached in Dashi, A bowl of rice, the fish and the most artfully decorated fruit plate I've ever seen.

I still dream about THAT breakfast :)
Pat E. April 21, 2014
Absolutely! Oishii desu!
Jestei April 22, 2014
that sounds divine
Knightcraft April 21, 2014
Fish for breakfast?!?!?! Noooo!!!!
I'm going to have nightmares now!
Jestei April 22, 2014
you've never had breakfast in japan me thinks :) yummy!
Knightcraft April 22, 2014
You would be correct! I don't know if I could to it. Maybe I'll just stick my head under the covers and hide until the fish trend passes by. It'll never catch on. haha!
BLB November 13, 2016
Have you ever had bagels and lox for breakfast?
saraspunza April 21, 2014
I have grown to count on Jenny for amazing family dishes. This is happening tonight!
Jestei April 22, 2014
Dying to know how it worked out!