Miso-Glazed Cod Traybake
Sheet pan cod with miso glaze, roasted with seasonal vegetables. Fish and vegetables cook together, yielding tender flesh and caramelized edges.
Ingredients
Method
Preheat oven to 425°F (220°C).
In a small bowl, whisk together miso paste, honey, rice vinegar, minced ginger, minced garlic, and sesame oil until smooth.
Toss root vegetable and squash with olive oil, salt, and pepper on a large sheet pan. Arrange in a single layer.
Roast vegetables for 8 minutes until they begin to soften.
Remove sheet pan from oven. Push vegetables to the sides and place cod fillets skin-side down in the center.
Brush miso glaze evenly over cod and scatter white and light-green scallion parts around the pan.
Return to oven and roast for 10–12 minutes until cod is opaque and flakes easily with a fork.
Sprinkle sesame seeds and reserved dark-green scallion tops over the pan before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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