Butter Miso Cod For Fish Friday

Looking for a Fish Friday for Lent recipe?

I’ve got you covered with this moist and tender, buttery miso cod that cooks up in minutes, and is perfect for Lent or anytime.

Just five ingredients, including the cod, once the marinade is mixed, drop in your cod, forget about it for an hour, and then pan sauté to perfection.

Instagram Tutorial: How to Make Butter Miso Cod

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Fish is not only high in protein, it’s packed with omega 3 fatty acids that are important for both heart and brain function.

Cod is extremely versatile to cook with because it has a very mild flavor.

So, if you avoid fish because of a “fishy” or strong flavor, cod may be a good choice for you to give it a try.

White miso, mirin, tamari, and lemon zest and juice are combined to form a thin paste, and then the cod is marinated in this mixture for about an hour.

The ingredients are simple, but the miso gives the cod an umami taste, a savory and rich flavor thanks to the glutamic acid. Tamari also lends a rich umami taste. Compared to soy sauce, it’s a higher quality product, and its’ unique flavor comes from the slow fermentation process. Most brands of tamari are gluten free, so are a good alternative to soy sauce.

I like to cut the cod in two bite pieces to let the marinade penetrate the fish, and it makes it easier to transfer from pan to plate without falling apart when the pieces are cut small.

Serve with a green veg like baby bok choy, as shown, and Thai jasmine, or any variety of starch you like, if desired.

Butter Miso Cod Recipe

Serves 2

1 pound of cod, cut into 2 bite pieces

1 tbsp white miso

Zest and juice of one lemon

1 tbsp mirin sweet Japanese wine

1 tbsp tamari, preferably organic

1 tbsp fresh grated ginger

2 tbsp grass fed butter

1 tbsp good olive oil

-In a medium bowl, mix miso, lemon zest and juice, mirin, ginger, and tamari until it forms a thin paste and the miso is dissolved

-Fold in fish pieces until coated

-Marinate one hour

-Heat a large skillet, and add butter and olive oil

-When the butter is bubbling, carefully place pieces of fish in pan, sauté until it’s browned on the bottom, about 4 minutes

-Using a spatula and tongs, carefully turn and repeat on other side, sautéing until the fish achieves 145 degrees F internally

-Carefully remove from pan and serve