Some recipes feel like they belong only in fine-dining restaurants, but with the right techniques, you can bring those flavors home. Buttery Miso Cod with Scallion Rice & Charred Greens is one of those dishes—elegant yet surprisingly simple once you understand the process.
At its core, this recipe celebrates balance: the umami richness of miso butter, the delicate flakiness of cod, the freshness of scallions, and the smoky bite of charred greens. The result is a wholesome, satisfying meal that feels both nourishing and indulgent.
Whether you’re cooking for a cozy weeknight dinner or planning a date-night meal that impresses, this dish delivers on every level. In this guide, I’ll walk you through each step—ingredients, preparation, cooking techniques, plating, and variations—so you feel confident making it in your own kitchen.
Why You’ll Love This Buttery Miso Cod Recipe
- Restaurant Quality at Home: The flavors rival what you’d find in a Japanese bistro.
- Balanced Meal: Includes protein, carbs, and greens in one plate.
- Umami-Rich Flavor: Miso butter elevates the cod into something unforgettable.
- Customizable: Works with different fish, rice, or vegetables.
- Quick but Impressive: Takes under 45 minutes from start to finish.
Ingredients Breakdown
Let’s explore the components of this recipe in detail. Choosing quality ingredients is key to achieving the depth of flavor that makes Buttery Miso Cod with Scallion Rice & Charred Greens shine.
Cod Fillets
Cod is a mild, flaky white fish that absorbs flavors beautifully. Look for sustainably sourced cod fillets, preferably skinless and boneless. If fresh cod isn’t available, you can substitute with halibut, sea bass, or even haddock.
Miso Paste
Miso paste is the backbone of the glaze. White miso (shiro miso) works best here—it’s mild, slightly sweet, and balances perfectly with butter. Avoid red miso for this recipe, as it tends to be stronger and saltier.
Butter
Unsalted butter is essential for creating a silky, rich glaze. It mellows the saltiness of miso and helps the glaze caramelize on the fish while roasting.
Rice
Jasmine rice is a great choice for scallion rice—it’s light, fragrant, and complements the buttery cod. Sushi rice or basmati can also be used depending on preference.
Scallions
Scallions add freshness and a mild onion flavor that infuses the rice. Using both the white and green parts separately enhances layers of flavor.
Charred Greens
Broccolini, also known as tenderstem broccoli, brings a perfect smoky bitterness when charred. However, you can swap it with bok choy, kale, asparagus, or even green beans depending on the season.
Step-by-Step Recipe Instructions
Here’s how to prepare this dish from start to finish.
Step 1: Make the Miso Butter Glaze
In a bowl, combine softened butter, white miso paste, soy sauce, rice vinegar, and a touch of honey. Mix until smooth and creamy. This glaze should taste savory, slightly tangy, and a little sweet—balanced but not overwhelming.
Chef’s Tip: Make extra miso butter and store it in the fridge. It’s fantastic on roasted vegetables, chicken, or even spread on toast.
Step 2: Cook the Scallion Rice
- Rinse your rice until the water runs clear—this removes excess starch and prevents stickiness.
- Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until fluffy.
- Off the heat, stir in sesame oil and scallion whites for fragrance. Reserve scallion greens for garnish.
Chef’s Tip: If you want ultra-fluffy rice, let it steam with the lid on for an extra 5 minutes after cooking.
Step 3: Roast the Cod
- Preheat your oven to 200°C.
- Place cod fillets on a parchment-lined baking tray. Spread miso butter evenly over the tops.
- Roast for 10–12 minutes until the fish is just cooked through and flakes easily with a fork.
Chef’s Tip: Avoid overcooking—the key to tender cod is pulling it out the moment it flakes.
Step 4: Char the Greens
- Heat a cast-iron skillet or grill pan until smoking hot.
- Toss broccolini in olive oil and salt, then sear for 4–5 minutes, turning occasionally.
- Sprinkle with sesame seeds before serving.
Chef’s Tip: Don’t overcrowd the pan. Charring requires direct contact with heat for that smoky, blistered finish.
Step 5: Assemble the Plate
- Spoon scallion rice onto each plate as the base.
- Place roasted cod fillet on top.
- Arrange charred greens on the side.
- Garnish with scallion greens and lemon wedges.
Serving Suggestions
- Wine Pairing: A crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements the buttery miso glaze.
- Side Dish Ideas: Pair with a simple miso soup or quick cucumber pickles for a full Japanese-inspired meal.
- For a Crowd: Serve family-style on a platter with rice in a separate bowl for easy sharing.
Tips for Success
- Balance the Glaze: Taste your miso butter before spreading. If it’s too salty, add a touch more honey or vinegar.
- Don’t Skip Resting the Rice: Letting rice steam after cooking keeps it fluffy.
- High Heat for Charring: Medium heat will steam the greens instead of charring them.
- Use Fresh Fish: Fresh cod fillets make all the difference in flavor and texture.
Variations to Try
- Miso Salmon: Substitute salmon for cod for a richer, fattier option.
- Garlic Scallion Rice: Add minced garlic while cooking the rice for more depth.
- Vegetarian Option: Use roasted tofu or eggplant instead of fish, glazed with miso butter.
- Spicy Kick: Add a dash of chili paste or gochujang to the miso butter.
Storing & Reheating
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat fish gently in the oven at 160°C for 5–7 minutes to avoid drying out.
- Scallion rice reheats well in the microwave with a splash of water to restore moisture.
Final Thoughts
Cooking at home doesn’t mean settling for ordinary flavors. With Buttery Miso Cod with Scallion Rice & Charred Greens, you get a dish that looks stunning, tastes complex, and comes together in under an hour. The miso butter is the real star—infusing the cod with deep umami while pairing beautifully with scallion rice and charred greens.
Buttery Miso Cod with Scallion Rice & Charred Greens Recipe
Description
This Buttery Miso Cod with Scallion Rice & Charred Greens is a restaurant-quality dish you can make at home. Tender cod fillets are glazed with a silky miso-butter sauce, paired with fragrant scallion rice, and balanced with smoky charred greens. Perfect for a wholesome dinner that’s both comforting and elegant.
Ingredients
For the Cod
For the Scallion Rice
For the Charred Greens
For Garnish
Instructions
Prepare the Miso Butter Glaze
- Mix softened butter, miso paste, rice vinegar, soy sauce, and honey in a small bowl until smooth. Set aside.
Cook the Rice
- In a saucepan, combine rinsed jasmine rice, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes until fluffy. Remove from heat, rest covered for 5 minutes. Stir in sesame oil and scallion whites for a fragrant finish.
Roast the Cod
- Preheat oven to 200°C. Place cod fillets on a lined baking sheet. Spread miso butter glaze generously over the top. Roast for 10–12 minutes until the fish flakes easily with a fork and the glaze is bubbling.
Char the Greens
- Heat a grill pan or skillet over high heat. Toss broccolini with olive oil and a pinch of salt. Cook for 4–5 minutes, turning occasionally, until lightly charred but still crisp. Sprinkle with toasted sesame seeds.
Assemble & Serve
- Plate a bed of scallion rice, top with miso cod fillets, and arrange charred greens on the side. Garnish with scallion greens and serve with lemon wedges for brightness.
Note
Fish Substitute: You can use halibut, sea bass, or haddock if cod is unavailable.
Rice Upgrade: Add a splash of mirin or a sprinkle of furikake for more flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.
Variation: Swap broccolini with bok choy, asparagus, or spinach for seasonal greens.
