Buttery Miso Cod with Scallion Rice & Charred Greens Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method: , ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 2
Best Season: All Seasons
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
  • 2 fillets fresh cod (about 150 g each, skinless)
  • 2 tbsp white miso paste
  • 2 tbsp unsalted butter (softened)
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce (halal-certified)
  • 1 tsp honey (or maple syrup)
    • For the Scallion Rice
  • 1 cup jasmine rice (rinsed)
  • 2 cups water
  • 1 tsp sesame oil (toasted)
  • 3 scallions (thinly sliced, white and green parts separated)
  • 0.5 tsp salt
    • For the Charred Greens
  • 200 g broccolini (or tenderstem broccoli, washed and trimmed)
  • 1 tbsp olive oil
  • 1 tsp sesame seeds (toasted)
  • Pinch of salt
    • For Garnish
  • Extra scallion greens (thinly sliced)
  • Lemon wedges
Instructions
    Prepare the Miso Butter Glaze
  1. 1
    Mix softened butter, miso paste, rice vinegar, soy sauce, and honey in a small bowl until smooth. Set aside.
    2. Cook the Rice
  2. 2
    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.
    3. Roast the Cod
  3. 3
    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.
    4. Char the Greens
  4. 4
    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.
    5. Assemble & Serve
  5. 5
    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.

Keywords: healthy dinner, miso cod, easy fish recipe, scallion rice, Japanese-inspired
Read it online: https://petitepanini.com/recipe/buttery-miso-cod-with-scallion-rice-charred-greens-recipe/