Careme

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

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.

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Ingredients

  • 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

  1. Prep: heat oven to 425°F. Line a sheet pan with parchment or foil.
  2. 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.
  3. Roast squash 20 minutes, flipping once halfway, until browned and tender at the thickest part.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).

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Planned by Careme.