Flaky, glazed cod nestled alongside golden baby potatoes and tender zucchini — all roasted on a single sheet pan — makes for a weeknight dinner that feels genuinely special without a pile of dishes at the end. The miso-ginger glaze is the real star here: white miso is one of the gentler, lower-acid fermented options, and fresh ginger has a long history of soothing an unsettled stomach rather than aggravating it. Honey and a touch of tamari round out the glaze with subtle sweetness and depth, keeping the flavor profile rich without leaning on anything spicy or heavily acidic. Cod is a mild, low-fat fish that tends to sit easily, and roasting it at high heat means it stays moist and flakes beautifully without needing butter or cream. The zucchini and baby potatoes are both well-tolerated vegetables that roast up soft and satisfying alongside the fish. Everything comes together in under an hour and serves four, so it's just as practical for a quiet Tuesday as it is for feeding the whole family. Finish with a scatter of sesame seeds and scallion greens if you like a little extra texture and color on the plate.
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Preheat the oven to 425°F (220°C). Toss the halved baby potatoes on an 18×13-inch sheet pan with 1 tbsp of the olive oil and 1/4 tsp of the salt until evenly coated, then spread them cut-side down in a single layer. Roast for 20 minutes, until the cut sides are golden and the potatoes are just beginning to soften.
While the potatoes roast, whisk together the white miso paste, grated ginger, honey, tamari, sesame oil, and water in a small bowl until smooth and pourable.
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