From the OPR kitchen
Miso-glazed cod with rice and simply steamed pak choi.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Miso roast cod
At home recipes · Date night
Miso-glazed cod with rice and simply steamed pak choi.
10 min prep · 25 min cook · Serves 2 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Heat oven to 200°C (180°C fan). Mix miso, honey, vinegar and sesame oil. Spread over cod in a lined baking dish.
- 2Roast for 15–20 minutes, depending on thickness. Check the thickest pieces of every meat or fish ingredient reach 75°C for at least 30 seconds with a clean food thermometer. Continue cooking if needed; time and colour alone are not reliable.
- 3Cook rice following the packet and steam pak choi until tender, about 5–7 minutes. Serve with the hot cod and any pan juices.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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