Miso Cod in Red Leaf Lettuce

I made THE BEST dinner last night. If I sound like I'm bragging, that is because I am bragging. Once you make this, you can brag too. It's rare when you make something you can order in a nice restaurant and it tastes just as good if not better than the original. If you've ever ordered miso cod lettuce cups at a restaurant, make these, and if you've never ordered miso cod lettuce cups at a restaurant, MAKE THESE. The buttery, flaky, cod in a sweet, miso glaze absolutely melts in your mouth. Wrapped in cold, crisp lettuce with a salty crunch from the panko sprinkled on top. I could die.

*NEW FEATURE ALERT!* I've added Printable Recipes to each recipe I create (see below). I don't think I'll ever find time to go back and make ALL of my past recipes printable, but the future ones will be. Unless you want to do it for me? I won't pay you!

Miso Cod in Red Leaf Lettuce
(Serves 2)
Recipe adapted from Miso Glazed Cod
Printable Recipe

2 filets black cod (or any white fish)
1/3 cup yellow miso
2 T brown sugar
2 T mirin
1 tsp sesame oil
2 tsp soy sauce
4 long red lettuce leaves, cut into 16 pieces (8 per person)
1/3 cup panko

In a baking dish, whisk together yellow miso, brown sugar, mirin, sesame oil and 1 tsp of the soy sauce.


Wash and dry cod. Cut each filet into approx 1-inch cubes, 8-10 per filet depending on size.


Place pieces of cod into miso marinade and let sit in fridge for 30 minutes to and hour.


While fish is marinating, place panko on baking sheet. Add remaining tsp of soy sauce and stir with a fork until panko is well coated. Bake at 375 for approx. 5 minutes, careful not to burn.


When cod is done marinating, place on baking sheet. Cook on high broil for 3 minutes, until fish is slightly charred and miso has caramelized. Then turn temp down to 375 and bake for another 2 minutes, until fish is flaky but not overcooked. Wrap each piece of miso cod in a red lettuce wrap and sprinkle with toasted panko.


That last picture is a little blurry, sorry, I was too hungry to notice. I served this with shrimp cocktail to start, a salad and some sugar snap peas sauteed in garlic and ginger. Oh and a cocktail. What, it's summer.