Sheet-Pan Miso-Ginger Cod with Shaved Asparagus
Indulge in the vibrant flavors of Sheet-Pan Miso-Ginger Cod with Shaved Asparagus, a dish that seamlessly blends savory miso and zesty ginger. Perfectly flaky cod is paired with tender asparagus ribbons, creating a colorful feast that captivates the palate and pleases the eyes. This easy-to-make recipe is ideal for busy weeknights or elegant gatherings, delivering an unforgettable dining experience in under 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 4 cod fillets (about 6 oz each)
- 3 tbsp white miso paste
- 1 tbsp fresh ginger, grated
- 1 bunch asparagus (approximately 8 oz), shaved into ribbons
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a medium bowl, whisk together miso paste, grated ginger, soy sauce, honey, and sesame oil until smooth.
- Place cod fillets on one side of the sheet pan and pour half of the marinade over them. Let marinate while prepping asparagus.
- Trim tough ends off asparagus and shave into ribbons using a vegetable peeler. Toss with remaining marinade.
- Arrange asparagus on the sheet pan next to the cod.
- Bake for 15-20 minutes until cod flakes easily with a fork and asparagus is tender yet crisp.
- Serve hot with any leftover marinade drizzled on top.
Nutrition
- Serving Size: 1 cod fillet with asparagus (approx. 7 oz)
- Calories: 290
- Sugar: 6g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg