Natural Grocers Miso Butter Cod with Roasted Teriyaki Veggies Recipe


Don’t let the long ingredient list scare you! Nearly every ingredient comes from the freezer or the pantry, making this quick dish perfect for those nights when you need a delicious dinner on the table fast, and without a lot of fuss.

1 (10-ounce) package Natural Grocers Brand Frozen Organic Broccoli
1 (10-ounce) package Natural Grocers Brand Frozen Organic Cauliflower
1 (10-ounce) package Natural Grocers Brand Frozen Organic Asparagus Spears
1 (10-ounce) package frozen tri-colored peppers
1 tablespoon Natural Grocers Brand Organic Extra Virgin Coconut Oil
2 (10-ounce) packages frozen cod, divided into 4 roughly equal proportions, thawed*
2 tablespoons organic butter, softened
4 teaspoons organic miso paste, (preferably sweet white, chickpea, or brown rice)
2 tablespoons grated organic ginger, divided
2 cloves organic garlic, minced
6 teaspoons Natural Grocers Brand Raw and Unfiltered Clover Honey , divided
1⁄4 cup organic soy sauce, gluten-free tamari, or coconut aminos
4 teaspoons Natural Grocers Brand Organic Apple Cider Vinegar
4 teaspoons organic toasted sesame oil
  Natural Grocers Bulk Organic Red Chili Pepper Flakes, to taste (optional)
1 teaspoon organic tapioca starch, or up to 2 teaspoons
  Precooked rice or Natural Grocers Brand Frozen Organic Riced Cauliflower, prepared according to package directions
  1. Preheat oven to 400°F. Place one rack on the bottom and one about four inches away from the broiler (the second from the top rack setting for most ovens).
  2. Mix all of the frozen veggies on a large baking sheet and dot with the coconut oil. Place in the oven on the lower rack (it is okay to put them in before the oven is completely preheated).
  3. Pat the cod dry with paper towels. Evenly space the portions in a baking dish large enough to hold the fish without crowding. Using a fork, mash the butter, miso, one tablespoon ginger, garlic, and two teaspoons honey in a small bowl until a smooth paste forms. Using your hands, press ¼ of the butter-miso mixture over the top of each portion of cod.
  4. Give the vegetables a quick stir, place them back on the bottom rack and then place the cod in the oven on the upper rack and bake for 8 minutes.
  5. While the veggies and fish bake make the teriyaki sauce and prepare rice if using.
  6. For the teriyaki sauce whisk together the soy sauce, vinegar, sesame oil, red pepper flakes, and the remaining ginger and honey in a small saucepan. Remove about one tablespoon of the sauce and mix with one teaspoon of tapioca starch in a small dish until smooth. Heat the sauce over medium-high heat and once it begins to steam, pour the arrowroot mixture into the sauce while stirring. Cook, stirring constantly, until sauce is slightly thickened, about one minute. If you’d like a thicker sauce, remove another tablespoon of the sauce and mix with the remaining teaspoon of tapioca starch and add back to the sauce, stirring constantly. Remove sauce from the heat and set aside.  
  7. After the cod has baked for 8 minutes, turn the oven to broil and cook for another 3-4 minutes, or until the topping is lightly browned, the fish flakes easily with a fork and is no longer translucent in the middle. Remove the cod and the veggies from the oven. Drizzle the teriyaki sauce over the veggies and stir to coat. Divide the cod, veggies, and rice or cauliflower rice equally among four serving dishes and serve hot.

*If you’ve forgotten to thaw the cod, proceed with a recipe using frozen cod, but bake an extra 5-7 minutes before broiling (depending on the thickness of your fillets).

Source: Heather Pratt

Tips for What to Do With Excess ingredients: Of course miso can be used to make miso soup, but it is also delicious added to salad dressing, marinades, sauces and even this miso caramel sauce.