Miso Cod with Edamame Rice

Level: Easy
Yield: 4 servings
Total Time: 40 min
Active Time: 30 min

Nutritional Analysis Per Serving

Calories: 450
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 65mg
Sodium: 653mg
Carbohydrates: 55g
Dietary Fiber: 3g
Protein: 25g
Sugar: 10g

Discover an elegant yet effortless weeknight dinner that celebrates the delicate, flaky texture of cod. A glossy miso glazerich with umami and balanced by bright gingercaramelizes under the broiler to create an irresistible crust. Beneath each fillet lies a bed of fluffy rice infused with tender carrots and bright green edamame, all cooked together in one pot for minimal cleanup. This is restaurant-quality cooking made simple.

Ingredients

4 6-ounce cod fillets
2 tablespoons white miso paste
1 tablespoon plus 1 teaspoon toasted sesame oil
4 teaspoons honey
2 teaspoons grated fresh ginger
1 cup long-grain white rice, rinsed thoroughly
Kosher salt
2 carrots, cut into thin diagonal slices
1 cup frozen shelled edamame, thawed
2 scallions, chopped
1 tablespoon toasted sesame seeds
Freshly ground pepper

Instructions

Turn on the broiler and preheat. Arrange the cod fillets skin-side up on a baking sheet lined with foil. In a mixing bowl, combine the miso, 1 tablespoon sesame oil, honey and ginger and blend until consistent. Apply roughly 2 tablespoons of this mixture evenly across each cod fillet. Position the fillets with their flat edge facing upward and coat generously with the remaining mixture on top.
Fill a medium pot with 1 1/2 cups of water and bring to a rolling boil. Combine the rice with 1/2 teaspoon salt and stir thoroughly. Return the mixture to boiling, stir once more, then decrease heat to medium-low. Layer the sliced carrots over the rice surface, cover with a lid, and allow to cook until the water is fully absorbed and rice reaches a tender state, approximately 15 minutes. Top with the thawed edamame, re-cover, and let rest undisturbed for 5 minutes.
As the rice cooks, position the cod under the broiler and cook until the coating becomes caramelized and the fish separates into flakes when tested with a fork, taking between 6 to 8 minutes depending on thickness.
Use a fork to gently separate and blend the rice together with the cooked carrots and edamame. Mix in half of the chopped scallions along with the sesame seeds and the final 1 teaspoon of sesame oil; adjust seasoning with salt and pepper to preference. Distribute the rice across individual serving bowls. Position the cooked cod on top and finish with the leftover scallions and sesame seeds.

Photograph by Andrew Purcell