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This sticky miso baked cod loin is a wonderful combination of salty-sweet flavours and the meaty cod loin soaks up the marinade perfectly. Served with the creamy and crunchy tahini slaw and a side of quinoa and edamame beans, this dish offers a perfect combination of texture and flavour which will leave you feeling satisfied.
miso baked cod
A picture of miso baked cod with tahini slaw

Looking for a quick and healthy dinner idea? Try this Miso Baked Cod with Tahini Slaw! This flavorful recipe combines the rich, salty-sweet taste of miso-baked cod with the creamy crunch of tahini slaw. Plus, it’s simple to prepare and packed with nourishing ingredients that will leave you feeling satisfied.

This sticky miso-baked cod loin is a delightful balance of savory and sweet flavors. The cod’s meaty texture soaks up the miso marinade perfectly, creating a satisfying main dish. Paired with a creamy tahini slaw and a side of quinoa and edamame beans, it offers an incredible combination of textures and flavors.

INGREDIENTS for Miso Baked Cod with Tahini Slaw

Ingredients for miso baked cod

This recipe serves 2 people

STICKY MISO PASTE

  • 2 tsp white miso paste
  • 2 tsp fresh root ginger – finely grated
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 TBSP maple syrup

COD LOIN

  • 2x 150g cod loins

TAHINI SLAW

  • 1 TBSP honey
  • 2 TBSP light tahini
  • Juice of 1 lemon
  • 1 garlic clove – minced
  • 2 large carrots – cut into fine matchsticks
  • 1 apple – cut into fine matchsticks
  • 1 cavolo nero cabbage leaf – shredded

TO SERVE

  • Cooked quinoa & edamame beans

STEP BY STEP INSTRUCTIONS 

Begin by making the sticky miso paste by using a spoon to combine all of the ingredients into a small bowl until you form a paste.

Place the cod loins into an oven proof baking dish, brush all of the miso paste on top of the cod loins.

Place the cod loins into a pre-heated oven at 200 degrees C for approx. 12-15 minutes.  Check the fish has been cooked thoroughly by using a cooking thermometer reads at least 63 degrees C (145 degrees F) or that the fish flakes easily when compressed with a fork.

While the fish is baking in the oven, prepare the slaw.

Place all of the prepared ingredients for the slaw, into a serving bowl and mix well.

Once the fish is cooked, serve with the slaw and a side of quinoa and edamame beans.

 

For serving

Cooked quinoa – rinse quinoa grains in cold water, drain and cook as per packet instructions.

Cooked edamame beans – simply boil frozen edamame beans for 5 minutes in a pan of boiling water.

 

 

NOTES

 Cod should be cooked to an internal temperature of 63 degrees C (145 degrees F). Cooking the fish to this internal temperature ensures that any parasites in the fish are killed and is safe to eat. You can check the internal temperature using a cooking thermometer but if you do not have one of these, cook the fish for the recommended duration and then check the flesh to see it flakes apart easily when pressed with a fork.

 

 

This Miso Baked Cod with Tahini Slaw is a perfect balance of flavour and nutrition, making it an ideal meal for any day of the week. With its quick preparation and satisfying ingredients, it’s a great choice for those looking for a wholesome, protein-rich dish. Try it today and enjoy the delicious combination of miso-baked cod and creamy tahini slaw!

miso baked cod

Sticky Miso Baked Cod with Tahini Slaw

The Balanced Kitchen
This sticky miso baked cod loin is a wonderful combination of salty-sweet flavours and the meaty cod loin soaks up the marinade perfectly. Served with the creamy and crunchy tahini slaw and a side of quinoa and edamame beans, this dish offers a perfect combination of texture and flavour which will leave you feeling satisfied.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

STICKY MISO PASTE

  • 2 tsp white miso paste
  • 2 tsp fresh root ginger – finely grated
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 TBSP maple syrup

COD LOIN

  • 2 150g cod loins

TAHINI SLAW

  • 1 TBSP honey
  • 2 TBSP light tahini
  • 1 Juice of 1 lemon
  • 1 garlic clove – minced
  • 2 large carrots – cut into fine matchsticks
  • 1 apple – cut into fine matchsticks
  • 1 cavolo nero cabbage leaf – shredded

Instructions
 

  • Begin by making the sticky miso paste by using a spoon to combine all of the ingredients into a small bowl until you form a paste.
  • Place the cod loins into an oven proof baking dish, brush all of the miso paste on top of the cod loins.
  • Place the cod loins into a pre-heated oven at 200 degrees C for approx. 12-15 minutes. Check the fish has been cooked thoroughly by using a cooking thermometer reads at least 63 degrees C (145 degrees F) or that the fish flakes easily when compressed with a fork.
  • While the fish is baking in the oven, prepare the slaw.
  • Place all of the prepared ingredients for the slaw, into a serving bowl and mix well.
  • Once the fish is cooked, serve with the slaw and a side of quinoa and edamame beans.

Notes

For serving
Cooked quinoa – rinse quinoa grains in cold water, drain and cook as per packet instructions.
Cooked edamame beans – simply boil frozen edamame beans for 5 minutes in a pan of boiling water.
Cod should be cooked to an internal temperature of 63 degrees C (145 degrees F). Cooking the fish to this internal temperature ensures that any parasites in the fish are killed and is safe to eat. You can check the internal temperature using a cooking thermometer but if you do not have one of these, cook the fish for the recommended duration and then check the flesh to see it flakes apart easily when pressed with a fork.
Cod is a very versatile ingredient and can be cooked in a variety of ways including steaming, pan-frying, grilling, air-frying or oven baked. It also cooks relatively quickly and can provide a nourishing, protein rich meal in around 15 minutes which makes it a great option for a nourishing meal when you’re short on time in the kitchen.
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