Miso-Glazed Black Cod on 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.
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
