On Baked Soy & Ginger Cod

It’s official…next week I go back to the office twice a week, and it’s going to be real bizarre to say the least. I’m going to be planning on bringing gazpacho with me while it’s hot out, and enjoying the afternoon’s along the river walk like I used to pre-COVID. It’ll definitely be a transition, but I’m kind of looking forward to getting back to a routine schedule. Though, if I’m also being honest, I’d be perfectly happy keeping to a two-day a week schedule permanently, but we’ll see what ends up happening. ANYWAY, I was craving fish this week, and thought I would try doing a glazed baked fish! I am still figuring out the electric ovens, and how best to utilize them, but I think this recipe was a complete success and utterly delicious! Most! Tasty!

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Baked Soy & Ginger Cod



  • 1 Tbsp miso paste
  • 1 Tbsb soy sauce
  • 2 tsp ginger paste (squeezable!)
  • 1 tsp garlic, minced
  • 2 ~5 oz cod fillets, 1 1/2-2 inches thick
  • 1 tsp rice wine vinegar
  • 2 scallions
  • 1/4 tsp olive oil

Scallion Oil (from Lemon Grass Chicken! Yum!)

  • 1 bunch scallions, chopped
  • 2 tsp ginger paste (squeezable!)
  • 2 tsp garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 2 tbsp olive oil


  1. Mix the miso paste, ginger, and soy sauce together. Take 2/3 of the marinade and put it in a bowl or a resealable bag with the cod. Marinate for 30 minutes – 1 hour.
  2. Add the rice wine vinegar to the marinating cod and let sit for another 30 minutes.
  3. Preheat the oven to 375°F. 
  4. Cut the scallions in half where the floppier green part meets the firmer, lighter green and white part. Julienne the bottoms (thin slices down the length so they’re nice and long) and finely slice the tops (add these to the scallions you’re using in the oil). Put the onion bottoms in a baking dish and toss with the oil and form them into a bed for the fish.
  5. Take the fish out of the fridge and lay it on top of the bed of scallions. Spoon or brush the rest of the miso paste/soy sauce mixture on top of the fish. Bake for 13 minutes.
  6. Meanwhile, make the scallion oil by whisking all the ingredients together in a bowl. Spoon it on top of the fish. Serve with white rice or fried rice.

One Comment Add yours

  1. Kate says:

    Congratulations on getting back to pre/post Covid life then 🙂 especially that it is so lovely outside. And the fish looks very delicious!

    Liked by 1 person

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