How to Make Delicious Miso Baked Cod: A Simple Guide

Q: Can I use a different type of fish for this recipe?
A: Yes, you can substitute cod with another firm, white fish, but the cooking time may vary.

Q: Is it necessary to use Norwegian Arctic cod for this recipe?
A: While Norwegian Arctic cod is recommended for its texture and flavor, you can use local cod or similar fish available to you.

Q: Can I make this dish without a lemon peel?
A: Yes, the lemon peel is optional. It adds a citrusy aroma, but you can omit it or substitute with a dash of lemon juice.

Q: How can I tell when the fish is properly cooked?
A: The fish should be opaque and flake easily with a fork when it’s done.

Miso Baked Cod


  • Norwegian Arctic Cod: 200g
  • Miso Paste: 1 tablespoon
  • Tomatoes: 2
  • Lemon Peel: 1 teaspoon
  • Butter: 15g
  1. Thaw the cod and evenly spread miso paste on its surface.
  2. Chop the tomatoes.
  3. Arrange the chopped tomatoes on a baking tray.
  4. Place the cod on top of the tomatoes.
  5. Add a small piece of butter on top of the cod.
  6. Sprinkle a little lemon peel over the cod.
  7. Bake at 180°C (356°F) for 15-20 minutes.
  8. Once done, transfer to a plate and serve.
  • Rich in Omega-3 fatty acids
  • High in protein
  • Contains vitamins from tomatoes and lemon peel
  • Low in carbohydrates
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