Miso-Tahini Glazed Cod


I’m a salty-sweet kind of a girl. That’s why I love this miso-tahini combination. These distinct flavors fuse together to create a light but surprisingly delicious blend, perfect for topping cod or any other mild-tasting fish. The miso-tahini glaze can be prepared up to 4 days in advance and stored in the fridge until ready to use. I also use this glaze as a dip for crudités, or I drizzle it over grilled eggplant or roasted carrots to change things up.


  • 1 teaspoon grapeseed oil
  • 6 skinless cod fillets, about 6 oz (185 g) each
  • Kosher salt and freshly ground pepper
  • 2 tablespoons white miso
  • cup ( oz/105 g) tahini
  • 3 tablespoons pure maple syrup
  • 1 teaspoon grated lemon zest
  • Juice of ½ lemon
  • Chopped fresh cilantro for garnish


Preheat the oven to 425°F (220°C). Using the grapeseed oil, lightly grease a baking sheet or a baking dish large enough to accommodate the fillets in a single layer.

Place the cod on the prepared baking sheet, and season with ¼ teaspoon each salt and pepper.

In a small bowl, whisk together the miso, tahini, maple syrup, and lemon zest and juice until blended. Generously brush the mixture over the cod. Roast until the fish is opaque at the center when tested with the tip of a knife and feels firm to the touch, about 10 minutes. Let cool for 5 minutes, then garnish with the cilantro and serve right away.