Capsaicin Free Miso-Ginger Baked Cod with Rice & Steamed Carrots
Total time50 min
Prep time15 min
Cook time25 min
4.7(19)
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Learn more →Ingredients
4 servings
For the cod
- 4 cod fillets (about 6 oz each)
- 3 tbsp white miso paste
- 1 tbsp fresh ginger, finely grated
- 1 tbsp honey
- 1 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
For the rice
- 1 ½ cups long-grain white rice
- 3 cups water
- ½ tsp salt
For the carrots
- 4 medium carrots, peeled and sliced into ¼-inch rounds
- 1 tsp sesame oil
- ¼ tsp salt
For serving
- 2 scallions (green tops only), thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Lightly oil a 9x13-inch baking dish.
- 2
In a small saucepan over low heat, whisk together the white miso paste, grated ginger, honey, soy sauce, and 1 tbsp sesame oil until smooth and just warmed through, about 2 minutes. Remove from heat.
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