Miso-Glazed Black Cod on Sunflower Sprouts

Name: Miso-Glazed Black Cod on Sunflower Sprouts
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ⅓ cup white miso (fermented soybean paste); ¼ cup mirin; 3 tablespoons unseasoned rice vinegar; 2 tablespoons fresh ginger; 4 teaspoons toasted sesame oil; 4 fillets skinless black cod; ½ cup green onions; 5 ounces sunflower sprouts

A Japanese-inspired dish featuring tender black cod fillets glazed with a savory-sweet miso marinade, served atop fresh sunflower sprouts with a light sesame dressing. This elegant meal combines traditional Asian flavors with delicate fish and crisp greens.

4 servings

41 min

Published October 4, 2025

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Ingredients

•⅓ cup white miso (fermented soybean paste)
•¼ cup mirin
•3 tablespoons unseasoned rice vinegar
•2 tablespoons fresh ginger
•4 teaspoons toasted sesame oil
•4 fillets skinless black cod
•½ cup green onions
•5 ounces sunflower sprouts

Cooking Instructions

1.
Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.
30 min
2.
Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.
6 min
3.
Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.
5 min