Soy-Free Miso Cod
Delight your taste buds with this refined and allergy-friendly *Soy-Free Miso Cod* recipe, a perfect fusion of delicate, flaky cod fillets and a luscious marinade packed with umami flavors. Crafted with soy-free white miso paste, aromatic ginger, garlic, mirin, and a touch of maple syrup for natural sweetness, this dish offers a unique twist on traditional miso glaze without compromising on taste. Expertly seared and oven-baked, the cod develops a golden crust that contrasts beautifully with its tender interior. Garnished with fresh scallions and served alongside zesty lemon wedges, this recipe comes together in just 30 minutes of active cooking time, making it ideal for busy schedules. Whether served with steamed rice or sautéed vegetables, it’s a wholesome, gluten-free option that balances indulgence and simplicity beautifully. Perfect for weeknight dinners or elegant entertaining, this recipe is a must-try for seafood lovers seeking a soy-free alternative!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Cod fillets
- 3 tablespoons Soy-free white miso paste
- 2 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 2 tablespoons Mirin
- 1 tablespoon Ginger, finely grated
- 2 cloves Garlic, minced
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Scallions, sliced
- 4 pieces Lemon wedges
Instructions
In a bowl, combine the soy-free white miso paste, maple syrup, rice vinegar, mirin, grated ginger, and minced garlic. Mix them together to form a smooth marinade.
Rinse the cod fillets under cold water and pat dry with paper towels. Rub each fillet with sea salt and black pepper.
Place the cod fillets in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat your oven to 400°F (200°C).
In an oven-safe skillet or frying pan, heat the vegetable oil over medium-high heat. Add the marinated cod fillets to the pan, searing for 2-3 minutes on each side until they develop a nice golden crust.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the cod is cooked through and flakes easily with a fork.
Remove the skillet from the oven. Sprinkle the sliced scallions over the cooked cod fillets for garnish.
Serve the Soy-Free Miso Cod with lemon wedges on the side for an extra zesty finish. Pair with steamed rice or vegetables for a complete meal.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 46.5 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2986 mg | 64% | |
*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.
