GERD Friendly Miso-Ginger Baked Cod with Rice & Steamed Carrots
Flaky, tender cod gets a savory-sweet glaze of white miso, fresh ginger, honey, and a touch of low-sodium soy sauce — then bakes in the oven until perfectly opaque and easy to flake. The result is a deeply satisfying meal that feels restaurant-worthy without any of the heavy, acidic, or spicy ingredients that can send reflux flaring. White miso brings umami depth without the harshness of stronger fermented pastes, and keeping the soy sauce low-sodium helps keep the overall profile gentle on a sensitive stomach. Steamed carrots are one of the most soothing vegetables you can put on a plate, and here they're finished with just a whisper of sesame oil and salt so they complement the fish without competing. Fluffy long-grain white rice rounds out the bowl, soaking up any extra glaze and making each bite feel complete and comforting. The optional scallion greens — not the white bulb — and a sprinkle of sesame seeds add a little freshness and texture if you're feeling up to it. This recipe serves four, making it a smart weeknight dinner that's easy to portion and even easier to look forward to.
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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)
Can be omittedscallions
- 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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