Sheet Pan

Raspberry Miso Glazed Cod

July  4, 2011
0 Ratings
  • Serves 4
Author Notes

I make a miso glaze for cod frequently, decided to give it a try with raspberry syrup. The sweet tart raspberry syrup with, mirin and light miso and brightened by lime go very well together. I served with a frisee and raspberry salad dressed simply with salt, pepper and vinegar. (In keeping with the theme I used Raspberry white balsamic on the salad. I recommend using fresh cod not frozen and thawed for this recipe. If you use frozen make sure its dried well before adding the glaze. —sdebrango

What You'll Need
  • Raspberry Miso Glaze
  • The Raspberry Syrup
  • 1/2 pint Raspberry
  • 1 tablespoon Sugar
  • 1 tablespoon honey
  • The Glaze
  • 3-4 tablespoons Raspberry syrup (add 3 tbs and taste if you like stronger raspberry taste add more)
  • 1/4 cup Mirin
  • 1/4 cup Light or white Miso
  • 1/4 teaspoon Lime Zest
  • Pepper 3 turns of the mill, used Black,white,green and pink.
  • Juice of 1/2 lime
  • Cooking the Cod
  • 4 Cod filet (pat dry with paper towel)
  • Olive Oil for baking sheet
  • Kosher or sea salt
  1. Raspberry Miso Glaze
  2. In saucepan add raspberries,sugar and honey. Cook for approximately 5 minutes. Remove from heat and strain through sieve. Put 3 Tbs back in saucepan and add mirin,miso, lime zest and pepper. Stir together and cook until reduced by half should be thick about the consistency of honey. Remove from the stove and squeeze the juice of 1/2 lime into the glaze.
  1. Cooking the Cod
  2. Pre-heat your oven to broil, Brush sheet pan with olive oil, place cod filet on sheet pan and sprinkle with salt, brush each filet generously with glaze. Place in broiler for 7-8 minutes depending on thickness of your fish. The top of the cod will be nicely browned and the inside will be opaque. Remove from oven and cover with foil. Before serving brush a little more glaze on top of fish.
Contest Entries

See what other Food52ers are saying.

  • BlueKaleRoad
  • kmartinelli
  • lapadia
  • Ellen
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

4 Reviews

Ellen December 1, 2014
This came out great! We doubled the amount of raspberry syrup in the glaze; had to use a full pint of raspberries, etc. in order to really glaze four cod filets generously. Everyone loved it.
BlueKaleRoad July 5, 2011
Just saved this recipe. We love miso glazed cod and I can't wait to make yours!
kmartinelli July 5, 2011
Miso glazed cod is my favorite, and the addition of raspberries is just genius!
lapadia July 4, 2011
Love it, sdebrango! I used my leftover raspberry vinaigrette (from the raspberry/avocado salad posted) on grilled steelhead, last night. Will have to give yours a try next time!