Seared Miso Glazed Cod with Sautéed Spinach and Edamame

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Miso Glazed Cod with Sautéed Spinach and Edamame

YOUR SOLIN GENERATED RECIPE

Seared Miso Glazed Cod with Sautéed Spinach and Edamame

Pan-seared cod fillets brushed with a savory white miso glaze, served over a bed of garlic-sautéed spinach and shelled edamame for a buttery finish.

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NUTRITION

466kcal
Protein
55.3g
Fat
17.7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

0.75 cup Shelled Edamame

2 cups Fresh Spinach

1 tablespoon White Miso Paste

2 teaspoons Sesame Oil

1 teaspoon Honey

1 teaspoon Rice Vinegar

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PREPARATION

  • 1

    Whisk the miso paste, honey, and rice vinegar in a small bowl until smooth to create the glaze.

  • 2

    Pat the cod fillets dry with a paper towel and brush the miso glaze evenly over the top of the fish.

  • 3

    Heat one teaspoon of sesame oil in a non-stick skillet over medium-high heat.

  • 4

    Place the cod in the skillet, glaze-side down first, and sear for 3-4 minutes until caramelized, then flip and cook for another 3 minutes until opaque.

  • 5

    In a separate pan, heat the remaining teaspoon of sesame oil and sauté the edamame and spinach for 2-3 minutes until the spinach is wilted.

  • 6

    Serve the seared cod immediately over the warm bed of sautéed vegetables.

Seared Miso Glazed Cod with Sautéed Spinach and Edamame

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Miso Glazed Cod with Sautéed Spinach and Edamame

YOUR SOLIN GENERATED RECIPE

Seared Miso Glazed Cod with Sautéed Spinach and Edamame

Pan-seared cod fillets brushed with a savory white miso glaze, served over a bed of garlic-sautéed spinach and shelled edamame for a buttery finish.

NUTRITION

466kcal
Protein
55.3g
Fat
17.7g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

0.75 cup Shelled Edamame

2 cups Fresh Spinach

1 tablespoon White Miso Paste

2 teaspoons Sesame Oil

1 teaspoon Honey

1 teaspoon Rice Vinegar

PREPARATION

  • 1

    Whisk the miso paste, honey, and rice vinegar in a small bowl until smooth to create the glaze.

  • 2

    Pat the cod fillets dry with a paper towel and brush the miso glaze evenly over the top of the fish.

  • 3

    Heat one teaspoon of sesame oil in a non-stick skillet over medium-high heat.

  • 4

    Place the cod in the skillet, glaze-side down first, and sear for 3-4 minutes until caramelized, then flip and cook for another 3 minutes until opaque.

  • 5

    In a separate pan, heat the remaining teaspoon of sesame oil and sauté the edamame and spinach for 2-3 minutes until the spinach is wilted.

  • 6

    Serve the seared cod immediately over the warm bed of sautéed vegetables.