Miso Cod, Made Easy: Turn to This Time-Saving Meal When You’re Too Busy to Cook
A complete, balanced meal in under 20 minutes? This recipe gets it done.
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Don’t have the time to fuss with an array of ingredients, a long prep process or multiple pots and pans? Then you’ve got to make this Miso Cod with Radish Cucumber Salad. With this recipe, you’ll have a protein and plenty of fresh produce ready to eat in just 18 minutes. And there are less than 10 ingredients total!
There’s another benefit to this Miso Cod recipe: It’s super good for you. Nutritionally speaking, this is one nicely balanced meal. You’ll get hunger-satisfying, energy-boosting lean protein from the cod. And the cool radish cucumber salsa is your veggie side dish, offering much-needed fiber for digestion and satiety. The radishes alone are serious nutritional powerhouses, providing you with vitamins B and C, lignin, proteins that act like anti-fungals and even nutrients that help regulate blood glucose. And, of course, you can’t overlook the benefits that come with eating cucumbers – the antioxidants, fiber and impressive amount of vitamin K are all much-needed.
But perhaps the biggest nutritional bang of all is the white miso used to add a punch of flavor to this recipe. All varieties of this fermented soybean paste are incredibly good for you, serving up manganese, vitamin K, copper and zinc in large amounts. But miso also contains B vitamins, calcium, iron, magnesium, selenium and choline, giving you plenty of vitamins and minerals. This potent paste can benefit your gut health, your immune system, your heart health and your brain health. Now that’s one versatile ingredient.
Miso Cod with Radish Cucumber Salsa
Ingredients
- 6–8 medium radishes, diced
- 1⁄2 English cucumber, diced
- 1 tbsp rice wine vinegar
- 1 tsp black sesame seeds
- 2 tbsp unsalted butter, room temperature, divided
- 1 tbsp white miso paste
- 4 4-oz fillets cod or black cod, skin on
- 1⁄4 tsp ground black pepper
- 4 lime wedges, optional
Preparation
- In a small bowl, combine radish, cucumber, vinegar and sesame seeds.
- In a second small bowl, stir together one-half of the butter and the miso paste.
- In a large nonstick skillet over medium-high, melt remaining butter, then add fish, flesh side down. Reduce heat to medium. Cook 2 minutes per side. Using a spoon, smear miso butter over fish. Turn over and cook for another 1 to 2 minutes, until fish is golden and firm to the touch. Season with black pepper. Top with radish cucumber salsa and serve with lime wedges (if using).