Seared Miso-Glazed Cod with Roasted Broccoli and Quinoa Salad

Ingredients

• 4 cod fillets, 4-6 oz each
• 2 tbsp miso paste, white or yellow
• 1 tbsp honey
• 2 tbsp rice vinegar
• 1 tsp ginger, grated
• 4 cups broccoli florets
• 2 bell peppers, diced
• 1.5 cups quinoa, uncooked
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp lemon juice
• 2 tbsp olive oil

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli florets and diced bell peppers with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 18-22 minutes, until tender and lightly charred.

2. 2

   In a small bowl, whisk together the miso paste, honey, rice vinegar, and grated ginger. Season cod fillets with salt and pepper, then brush the miso glaze generously over the top.