Miso Glazed Cod

Miso Glazed Cod

Reynolds Kitchens

"Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


5 h servings 262 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 948 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Cut the cod into 4 equal pieces, rinse and pat dry.
  2. In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
  3. Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
  4. Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap(R) Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
  5. Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
  6. Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.


  • Reynolds Kitchens Tip:
  • Line a baking sheet with Reynolds Wrap(R) Aluminum Foil for quick and easy cleanup every time!


Read all reviews 0