Miso-Ginger Glazed Cod with Charred Corn, Green Bean & Zucchini Succotash

35 min · 1 servings · beans_legumes · broiled · dinner · eggs · fish · gluten_free · intermediate · miso-glazed · one-pan-succotash · pescatarian · quick · seasonal · shellfish · summer · tofu

A restaurant-worthy weeknight plate: silky cod fillets lacquered in a savory-sweet miso-ginger glaze, broiled until caramelized and just barely flaking. Underneath, a vibrant summer succotash of charred corn, blistered green beans, and zucchini tossed with sesame oil, lime, and fresh cilantro. Everything comes together in under 30 minutes and uses up a fridge full of expiring produce.

Ingredients

• 6 oz Cod Fillet, patted dry
• 2 tbsp White Miso
• 1½ tbsp Ginger, freshly grated
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1½ tbsp sesame oil
• 1 ear Corn, kernels cut from cob
• 1 cup Green Beans, trimmed, halved
• ½ medium Zucchini, cut into ½-inch half-moons
• ¼ small Red Onion, thinly sliced
• 1 unit Lime, 1 zested and juiced, 1 cut into wedges for serving
• 2 tbsp cilantro, roughly chopped
• ½ tsp Sesame Seed
• 1 salt
• 1 pepper
• 1 tbsp olive oil
• 1 tbsp butter

Steps

1. Make the Glaze: In a small bowl, whisk together the white miso, grated ginger, minced garlic, soy sauce, honey, and 1 tbsp of the sesame oil until smooth. Taste — it should be savory, slightly sweet, and punchy. Set aside.
2. Prep the Cod: Position an oven rack 6 inches from the broiler and preheat the broiler to high. Line a small baking sheet with foil and lightly grease it with olive oil. Pat the cod fillet very dry with paper towels — this is key for caramelization. Season lightly with salt and pepper on both sides. Spoon half the miso glaze over the top of the fish, spreading it in an even layer.