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.
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.
Serves 1 (or 4)
1/2 cup miso
1 cup mirin
1 pound cod fillet
Photo by James Ransom
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).Order now