Miso-Glazed Cod with Roasted Peppers, Asparagus, and Jasmine Rice

A fast, gluten-free dinner packed with umami and fiber. Ready in 30 minutes, about 450–500 calories per serving.

Why this meal works

Some nights, you want dinner to feel clean and balanced—without tasting like a compromise. This is one of those meals. It’s light but deeply flavorful, thanks to the umami glaze made with white miso paste. Roasting brings out the natural sweetness of the mini peppers, while asparagus adds fiber and crunch. Served over jasmine rice, this dish hits that comforting-meets-elevated sweet spot. Every time I have made it I feel like I am getting a dining out, gourmet meal.

The miso glaze doesn’t need to marinate, so you can go from prep to plate in about 30 minutes. I usually keep frozen wild cod fillets on hand (from Costco), and as long as I remember to thaw them in the fridge the day before, this dish comes together fast.

This recipe is naturally dairy-free and gluten-free (if you use tamari), and pairs beautifully with a glass of sparkling water with lime or a crisp dry Riesling if you're feeling fancy.

A note for anyone with soy allergies: white miso is made from fermented soybeans. Fermentation often makes soy less reactive for some people, but not everyone. If you’re soy-sensitive or allergic, skip the miso glaze or see the substitution in the Notes section below.

Miso‑Glazed Cod with Mini Peppers, Asparagus & Rice

Serves: 2  |  Prep: 15 min |  Cook: 20 min |  Approx. calories per serving: ~450–500

Ingredients

Cod and Glaze

• 2 cod fillets (about 6 ounces each)
• 2 tablespoons white miso paste
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sesame oil

Vegetables

• 6 to 8 mini organic bell peppers, sliced lengthwise
• 1 bunch asparagus, trimmed
• 1 tablespoon neutral oil (avocado, grapeseed, or similar)
• ½ teaspoon sesame oil
• Salt and pepper to taste

Rice

• 1 cup jasmine or long-grain white rice
• 1½ cups water (adjust based on your rice cooker’s instructions)

Instructions

1. Cook the rice
Rinse the rice under cold water until the water runs clear. Add it to your rice cooker with 1½ cups water and let it cook while you prepare the rest.

2. Prepare the vegetables
Toss the sliced peppers and trimmed asparagus in a bowl with the neutral oil, sesame oil, salt, and pepper. Spread them out on one half of a foil- or parchment-lined baking sheet.

3. Mix the glaze and prepare the cod
In a small bowl, whisk together the miso paste, maple syrup (or honey), rice vinegar, soy sauce, and sesame oil.
Place the cod fillets on the other half of the baking sheet and spoon the glaze evenly over the top of each fillet. There’s no need to marinate. You can also set aside a spoonful of the glaze to stir into the rice after cooking for extra flavor.

4. Roast
Preheat the oven to 400°F. Roast the sheet pan for about 12 to 15 minutes, until the cod is opaque and flakes easily, and the vegetables are tender with a bit of char.
If you want a more golden top on the fish, broil for 1 to 2 minutes at the end, keeping a close eye on it.

5. Plate and serve
Fluff the rice and divide between two plates. Add the roasted vegetables and cod. Spoon any extra pan juices over the top before serving.

Notes

• Miso Substitution: If you're avoiding soy, try using a chickpea-based miso paste (some health food stores carry this). You can also make a simple soy-free marinade by blending 2 tablespoons chickpeas (canned or cooked), 1 teaspoon lemon juice, 1 teaspoon maple syrup, a pinch of sea salt, and a splash of sesame oil into a smooth paste. Adjust to taste.
• Fish alternatives: This glaze also works well on sablefish, halibut, or even firm tofu.
• Vegetable tips: If your asparagus stalks are thick, cut them in half lengthwise for faster roasting. The peppers can be roasted whole or sliced depending on your texture preference.
• Make-ahead tip: You can prep the glaze and chop the vegetables earlier in the day, then assemble and roast everything when you’re ready to eat.