Miso Maple Glazed Cod (Printable Version)

Sweet-savory cod with a miso and maple glaze, roasted for a caramelized, tender finish.

# Ingredient List:

→ Fish

01 - 4 cod fillets (about 5 oz each), skinless and boneless

→ Glaze

02 - 2 tablespoons white miso paste
03 - 2 tablespoons pure maple syrup
04 - 1 tablespoon soy sauce (low-sodium recommended)
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon toasted sesame oil

→ Garnish (optional)

07 - 1 teaspoon toasted sesame seeds
08 - 2 spring onions, finely sliced
09 - Lemon wedges, to serve

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil until smooth.
03 - Pat the cod fillets dry with paper towels and arrange them on the prepared baking sheet.
04 - Brush each fillet generously with the miso-maple glaze, coating the tops and sides.
05 - Bake for 12–15 minutes, or until the cod is opaque and flakes easily with a fork.
06 - For extra caramelization, broil the cod on high for 1–2 minutes at the end, watching carefully to avoid burning.
07 - Transfer to plates, sprinkle with sesame seeds and spring onions, and serve with lemon wedges.

# Expert Advice:

01 -
  • The glaze comes together in under two minutes but tastes like you spent hours perfecting it
  • Cod is so forgiving that even beginner cooks can achieve that beautiful flaky texture
  • That sweet-savory balance makes everyone ask for seconds before they've even finished their first serving
02 -
  • Removing excess moisture from the cod with paper towels is absolutely crucial for achieving that caramelized crust instead of steamed fish
  • The glaze can burn quickly under the broiler, so stand right there and watch those last 60 seconds
  • Let the fish rest for about 2 minutes after removing from the oven to allow the juices to redistribute
03 -
  • Use a silicone pastry brush instead of natural bristles, which can trap glaze and become a mess to clean
  • If you're using frozen cod, thaw it completely and pat it extra dry to avoid a watery glaze situation

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