Miso Glazed Cod with Mushrooms & Brussels Sprouts
Miso Glazed Cod with Mushrooms & Brussels Sprouts. A little Asian flare for Tuesday night. Crispy, buttery mushrooms and Brussels sprouts surrounding this super delicious glazed cod topped with scallions. It’s the perfect combination of sweet and savory, it’s super saucy, and of course delicious !! Happy Tuesday guys !!
So I have been wanting to try a miso glazed cod recipe for SO long. I have heard everyone rave about the Nobu Miso Cod and I have seen so many copycat recipes on Pinterest that I was dying to see what the hype was all about.
But for some reason this recipe just didn’t cross my mind over the peak summer months. Now it is mid-September and while it’s still technically summer for the next few days, I wanted to give this recipe a go. Especially since the plating of this dish is a little darker in our skillet, I am getting more of a fall vibe from this dish.
While the cod is obviously the main attraction and the glaze it so delicious, it’s the brussels sprouts and the mushrooms for me. Dunk them in alllll that saucy glaze and get them all crispy and caramelized in the skillet. You guys, the cod is delicious but you need these sides to pair it with. It’s the key to the dish in my opinion.
This whole dish is just so melt in your mouth good. The fish is flaky but a bit oily, marinated in all that deliciously thick sauce. And like I said the Brussels sprouts and mushrooms dipped in that glaze…to die for. I will say it one more time…this is a melt in your mouth kind of dinner.
So, now that I have started to give into the fall season…what recipes are you guys thinking of for fall?! Although I can't promise you that we will be making them juuuust yet ;)) !!
Ingredients
For the Cod
1 1/2 pounds cod
1/4 cup sake
1/4 cup mirin
2 - 3 tablespoons miso paste
1 - 2 tablespoons brown sugar
For the Brussels Sprouts and Shiitake Mushrooms
2 - 3 tablespoons butter
14 ounces Brussels sprouts
14 ounces shiitake mushrooms
1 garlic clove; chopped
1 - 2 tablespoons soy sauce
1 teaspoon sesame oil
sesame seeds
chopped scallions
Directions
In a saucepan heat the sake, mirin, miso and brown sugar over medium-low heat. Stir until the miso and sugar dissolves. Let cool. Pour the sauce into a sealable plastic bag and add the cod. Let marinate in the fridge for at least 24 hours or more. Cook the fish on a baking sheet for about 10 minutes until almost cooked through. Place under the broiler to brown.
Meanwhile make the Brussels sprouts and mushrooms. Heat the butter in a large skillet. Add the Brussels sprouts and mushrooms. Cook undisturbed for 4 - 5 minutes until they start to brown. Give it a stir and continue cooking until they are caramelized. Add the soy sauce and sesame oil. Serve brussels sprout and mushrooms with the cod. Sprinkle with sesame seeds and scallions.
