Paleo Miso Cod
Elevate your dinner game with this flavorful and perfectly healthy Paleo Miso Cod recipe! A twist on the iconic Japanese dish, this version swaps traditional miso for chickpea miso to keep it paleo-friendly while retaining its rich umami essence. The black cod fillets are marinated in a luscious blend of coconut aminos, coconut sugar, rice vinegar, sesame oil, and fresh ginger before being broiled to tender perfection, creating a beautifully caramelized glaze. Ready in just 30 minutes, including prep time, this dish is ideal for busy weeknights or special occasions. Garnished with fresh green onions and sesame seeds, it pairs perfectly with roasted vegetables or cauliflower rice for a satisfying and wholesome meal. Try this paleo, gluten-free recipe for a sophisticated yet approachable way to enjoy restaurant-quality fish at home!
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Recipe Information
Ingredients
- 4 fillets black cod
- 3 tablespoons white miso substitute (chickpea miso)
- 2 tablespoons coconut aminos
- 2 tablespoons coconut sugar
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 stalks green onions, sliced for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
In a medium bowl, whisk together the miso substitute, coconut aminos, coconut sugar, rice vinegar, grated ginger, and sesame oil until well combined.
Place the cod fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Ensure the fillets are fully coated in the marinade.
Cover and refrigerate for at least 1 hour, allowing the flavors to penetrate the cod.
Preheat your oven broiler to high (around 500°F or 260°C).
Line a baking sheet with aluminum foil and lightly grease with a bit of oil to prevent sticking.
Remove the cod from the marinade, letting any excess drip off, and place the fillets onto the prepared baking sheet.
Broil the cod in the oven for about 10-12 minutes, or until the fish is opaque and easily flakes with a fork. Watch closely to avoid burning, as the sugars might caramelize quickly.
Remove from the oven and let it rest for a minute.
Transfer the cod fillets to serving plates, sprinkle with sliced green onions and sesame seeds for garnish.
Serve immediately and enjoy your Paleo Miso Cod with your choice of vegetable sides or cauliflower rice.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 31.0 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2618 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
