Pan-Seared Cod with Miso Glaze and Asparagus
Flaky pan-seared cod fillets coated in a rich and savory low-carb miso glaze, served alongside perfectly roasted asparagus. A sophisticated yet simple Japanese-inspired dinner that balances lean protein with healthy fats.
Ingredients
- Garlic1 clove
- Sesame Oil15 ml
- Olive Oil15 ml
- Cod Fillet300 g
- Asparagus250 g
- Miso Paste37.5 g
- Sake22.5 ml
- Mirin22.5 ml
- Erythritol7.5 g
- Fresh Ginger0.5 tbsp
- Roasted Sesame Seeds10 g
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Toss the asparagus spears with 1 tablespoon of the olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes until tender-crisp.
- 2Step 2
While asparagus roasts, prepare the miso glaze: In a small bowl, whisk together miso paste, sake, low-carb mirin, erythritol, grated fresh ginger, and minced garlic until smooth.
- 3Step 3
Pat the cod fillets dry with paper towels. Heat the remaining olive oil in a large non-stick skillet over medium-high heat.
- 4Step 4
Once hot, place the cod fillets skin-side down (if applicable) and sear for 4-5 minutes until golden brown and crispy. Flip the fillets, then generously brush the miso glaze over the top of each fillet.
- 5Step 5
Continue to cook for another 3-5 minutes, or until the cod is cooked through and flakes easily. Be careful not to burn the glaze.
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