Miso Glazed Cod

In a small bowl, whisk together miso paste, minced ginger, honey, rice vinegar, and sesame oil until smooth. Set aside.

Prepare vegetables: slice carrots and chop bok choy. Set aside.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Pat cod fillets dry with paper towels and place skin-side down in the hot skillet. Cook for 4–5 minutes until the skin is crispy and the bottom is opaque.

Flip fillets and brush the top side generously with miso-ginger glaze. Cook for 3–4 minutes more until the fish is opaque throughout and the glaze is caramelized.

While fish cooks, add prepared carrots and bok choy to a separate skillet or oven tray, toss with a light coating of oil, and roast at 400°F for 8–10 minutes until tender and lightly charred, or sauté in a skillet over medium-high heat for 6–7 minutes.

Transfer fish fillets to serving plates, drizzle with remaining glaze from the pan, and place cooked vegetables alongside.

Garnish with sliced green onion and sesame seeds. Serve immediately.