Miso-Maple Cod Bowl with Edamame
The one bright, light plate of the week, and it's fast. Sweet-savory miso-maple cod over rice, with edamame and scallion for crunch and freshness. A clean, feel-good bowl in twenty-five minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Method
- Sheet Pan
Roast the cod most of the way, then brush on the miso-maple and flash it under the broiler for two minutes. Add the sugary glaze early and it burns; add it at the end and it lacquers up glossy and caramelized without scorching.
What actually matters here
- White miso and maple is the whole glaze.
- Broil at the end so it caramelizes.
- Salmon works too (richer, pricier).
Ingredients
Serves 4.
Fish
- 4cod fillets (or salmon)
Glaze
- 3 tbspwhite miso
- 2 tbspmaple
- 1 tbsprice vinegar
- 1 tspsesame oil
Bowl
- 2 cupsCalrose rice
- 1 cupshelled edamame
- scallion
- sesame seeds
Before you start
- Cook the rice: put the Calrose rice in a sieve and rinse under cold water, swishing, until the water runs clear (this rinses off surface starch so it cooks up fluffy, not gummy). Combine with water in a pot, about 1 1/4 cups water for every cup of rice. Bring to a boil, then cover, drop to the lowest heat, and cook 15 minutes without lifting the lid. Take it off the heat and let it sit, still covered, 10 more minutes, then fluff with a fork.
- Heat the oven to 400F and line a sheet pan with foil or parchment. Whisk the glaze smooth: 3 tbsp white miso, 2 tbsp maple, 1 tbsp rice vinegar, 1 tsp sesame oil.
- Pat the cod fillets very dry with paper towels (dry fish caramelizes, wet fish steams) and season lightly with salt.
Method
- Roast the cod: lay the fillets on the sheet pan and roast at 400F for about 8 minutes, until they've just turned opaque and are nearly cooked (they finish under the broiler).
- Switch the oven to broil. Brush the miso-maple glaze thickly over the tops and broil 2 to 3 minutes, watching the whole time, until the glaze bubbles and caramelizes into a glossy lacquer with a few dark spots. The glaze goes on late on purpose: its sugar scorches if it's under the heat too long.
- Warm the edamame: steam or microwave the shelled edamame a couple of minutes until hot and bright green.
- Build the bowls: a bed of warm rice, a piece of glazed cod on top, edamame alongside, then a scatter of sliced scallion and sesame seeds. Add a lime wedge and a little extra glaze if you like.
How you know it is right
- The cod flakes at the touch of a fork and the glaze is glossy and caramelized (not burnt); the rice is tender and fluffy.
How to serve it
Lime, extra glaze, sriracha.
If you want it simpler
- Salmon or any firm fish; frozen edamame; microwave rice.
Glaze late, broil it glossy. Miso and maple do the rest.
This dish came from the SEASON plan for September 14 - 20, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.