Oven-Roasted Miso-Ginger Cod with Acorn Squash Wedges + Quick Cucumber Salad
Fast, bright, and a little fancy: flaky wild Pacific cod gets a miso-ginger glaze, then roasts alongside sweet acorn squash wedges. A quick cucumber salad keeps it crisp and refreshing—perfect winter weeknight contrast.
Back to full listIngredients
- Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb (2 fillets) $10.99/lb
- Organic Acorn Squash 1 medium (about 1.5–2 lb), halved, seeded, cut into 1-inch wedges $1.99/lb
- Organic Long English Cucumber 1, thinly sliced $2.49/1 ct
- Organic Ginger Root 1 tbsp finely grated $3.99/lb
- Organic Garlic 2 cloves, grated or minced $6.99/lb
- Pantry: white or yellow miso paste 2 tbsp
- Pantry: soy sauce 1 tbsp
- Pantry: honey or brown sugar 2 tsp
- Pantry: rice vinegar or apple cider vinegar 1 1/2 tbsp, divided
- Pantry: neutral oil (avocado/canola) 2 tbsp, divided
- Pantry: toasted sesame oil (optional) 1 tsp
- Pantry: red pepper flakes (optional) pinch
- Pantry: salt & black pepper to taste
- Optional garnish: sesame seeds and/or sliced scallions as desired
Instructions
- Prep: heat oven to 425°F. Line a sheet pan with parchment or foil.
- Prep squash: cut 1 acorn squash into 1-inch wedges. Toss with 1 tbsp neutral oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the sheet pan.
- Roast squash 20 minutes, flipping once halfway, until browned and tender at the thickest part.
- Make miso-ginger glaze: in a small bowl whisk 2 tbsp miso, 1 tbsp soy sauce, 2 tsp honey (or brown sugar), 1 tbsp rice vinegar, 1 tbsp neutral oil, 1 tbsp grated ginger, and 2 grated/minced garlic cloves. Add a pinch of red pepper flakes if you like heat.
- Add cod: pat 1 lb cod dry; lightly season with black pepper. Pull the pan from the oven, scoot squash to one side, and place cod on the other. Brush cod generously with the miso glaze.
- Return to oven and roast 8–12 minutes (depending on thickness) until cod flakes easily and is opaque. If you want more color, broil 1–2 minutes at the end—watch closely.
- Quick cucumber salad: toss 1 sliced English cucumber with 1/2 tbsp vinegar, 1 tsp sesame oil (optional), a pinch of salt, and a pinch of sugar (optional). Let sit while fish finishes.
- Serve cod with the roasted acorn squash and the crunchy cucumber salad. Sprinkle sesame seeds/scallions if using.
Health notes: ~550–700 kcal/person. Lean protein, high in micronutrients, and lots of fiber from squash + cucumber. Keep sodium moderate by using low-sodium miso/soy and going easy on added salt.
Drink pairing: Miso and cod love whites with acidity and a touch of texture: Washington Riesling (off-dry works beautifully with miso), unoaked Chardonnay (round but not oaky), or Grüner Veltliner (peppery, citrusy). Local options to scan for: Chateau Ste. Michelle Riesling, Kung Fu Girl Riesling (WA), or Columbia Winery/14 Hands Chardonnay (unoaked if available).