Miso Glazed Cod with Horseradish Tomato Salad
Pan-seared cod fillets glazed with a umami-rich miso and mirin coating, paired with a bright cherry tomato salad dressed in white miso butter with sharp horseradish and fresh herbs. The glaze caramelizes during baking, creating a savory-sweet crust that contrasts with the crisp, peppery salad. Ideal for weeknight dinners when you want restaurant-quality fish in under 30 minutes. This version balances traditional Japanese miso flavors with Western horseradish heat and fresh basil.
Ingredients
- 4 cod fillet
- 1 cup mirin
- ½ cup white miso pastechickpea miso1:1vegan
earthier flavor, same umami
- salt(optional)
- ground black pepper(optional)
- 3 cup cherry tomato
- 2 tablespoon white miso pastechickpea miso1:1vegan
earthier flavor, same umami
- 2 tablespoon butter
- ½ teaspoon honey
- 1 ½ teaspoon horseradish root, fresh, minced
- 2 tablespoon fresh basil, chopped
- 2 tablespoon fresh chives, chopped
Instructions
- 1
Preheat oven to 425°F.
- 2
Combine mirin and white miso paste in a saucepan over medium-low heat and stir until smooth and dissolved.
- 3
Season cod fillets with salt and black pepper, then place on a lined baking sheet.
- 4
Spread miso-mirin glaze evenly over each fillet.
- 5
Bake until cooked through, 5-10 minutes depending on thickness.
- 6
While fish bakes, combine white miso paste, butter, honey, horseradish root, basil, chives, salt, and black pepper in a bowl.
- 7
Toss cherry tomatoes with the miso butter dressing.
- 8
Top baked cod with tomato salad and serve.
Tips
Don't overbake cod; check doneness at 5 minutes since thickness varies. Overdone fish becomes dry and loses its delicate texture.
Fresh horseradish root is sharper than prepared horseradish; start with 1 teaspoon if using prepared sauce to avoid overpowering the salad.
Mix the miso dressing just before serving to keep herbs vibrant and prevent the salad from becoming watery.
Good to Know
Refrigerate leftover cod and salad separately in airtight containers up to 2 days. Reheat fish gently at 150°C for 8-10 minutes; serve salad chilled or at room temperature.
Prepare the miso-mirin glaze and chop herbs up to 1 day ahead. Assemble and cook the fish no more than 4 hours before serving to keep the glaze tacky and the salad crisp.
Serve immediately while cod is hot and the glaze is still glossy. Pair with steamed rice or crusty bread to catch the sweet-savory glaze.
Common Mistakes
Do not skip stirring the miso paste constantly to avoid lumps that won't dissolve evenly into the glaze.
Do not bake beyond 10 minutes to avoid dry, flaky fish; err toward 5 minutes if fillets are thin.
Do not dress the tomato salad too far in advance to avoid excess liquid accumulating and diluting the miso butter.
Substitutions
Dairy-Free Swaps
Vegan Options
earthier flavor, same umami
General Alternatives
FAQ
Can I use frozen cod?
Yes, thaw completely in the refrigerator overnight and pat dry before seasoning. Frozen fillets may cook slightly faster, so reduce oven time to 4-8 minutes.
What if I don't have fresh horseradish root?
Use 0.75 teaspoon prepared horseradish sauce (drained) or omit entirely if unavailable. The salad will be milder but still delicious; consider adding a pinch of wasabi for heat.
How long can I keep leftovers?
Store cod and salad separately in the refrigerator up to 2 days. Combine only when reheating to prevent the salad from becoming soggy.