Miso black cod with shiitakes and bok choy from Skinnytaste One & Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More (page 109) by Gina Homolka and Heather K. Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate overnight, or for up to 3 days. Can substitute salmon fillets for Alaskan black cod fillets.

  • kellyandthecity on December 15, 2023

    I was told this was "the best fish you've ever made" and I enjoyed it too! I'm not a huge fish fan, but I would definitely make this again. I need to figure out my broiler though (or leave it there longer) because the parts that DID get brown were the tastiest. I was just afraid to overcook it so took it out at the suggested time.

  • Zosia on December 09, 2021

    The fish was a little too sweet for me but the vegetables were delicious. I used frozen cod fillets so they may have been too lean for the level of sweetness in the recipe. Knowing the amount of liquid the cod exudes, I cooked the bok choy etc on a separate pan - good thing I did as it needed less time under the broiler than the fish.

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