Asian Cod with Miso Butternut Squash Puree
Recipe Key
This is an elegant fall meal with a variety of delicious tastes and textures but is simple enough for a weeknight. Mild, flaky cod is baked in an Asian ginger marinade and served on top of a silky-creamy miso–butternut squash puree. Beautiful and easy to prepare. Paleo and gluten free.
Healthy and flavorful, cod with butternut squash puree great to have in your Fall recipe repertoire.
This roasted fish with butternut squash is super nutritious. Butternut squash is rich in fiber, antioxidants, and phytonutrients. Cod is rich in Vitamin B12, Selenium and Omega-3 fatty acids.
People often said simple food is the best and this cod fish recipe is a classic example. The dish tastes so good you’ll be amazed how simple it is to make.
The simple Asian marinade give the cod lots of flavor. Roasting fish takes a lot of the stress out of cooking, just pop it into the oven.
The miso-butternut squash puree is also roasted in the oven. Pureeing it with miso and ginger creates a rich, velvety complement to the flaky cod filets.
Ingredients to Make This Dish
With only 10 ingredients this fish fillet recipe is tender, nutritious and full of flavor.
- Cod or other mild white fish
- Butternut squash
- Gluten free tamari
- Rice vinegar
- Maple syrup
- Garlic
- Ginger
- Parsley
- White or yellow miso
- Olive oil for roasting the squash
- Butter for the butternut squash puree or use olive oil for dairy free
Tips to Make Asian Cod with Miso Butternut Squash Puree
This fish fillet recipe is easy to prepare with much chopping.
Start by cutting the butternut squash in half and roasting it in the oven. You don’t have to peel the squash which makes it super easy.
While the butternut squash is cooking, prepare the Asian marinade. Mix together, rice vinegar, maple syrup, gluten free tamari, ginger, garlic and parsley. Use use a microplane to grate the ginger and garlic. It’s super easy. The only ingredient to chop is the parsley.
Marinate the fish while the squash is cooking. Choose a baking sheet or baking dish that fits the fish snugly (so the juices don’t disperse and burn). If you only have a big pan, make a small tray with parchment paper or aluminum foil just large enough to hold the fish and put it on the larger baking sheet.
Once the squash is done, scoop out the flesh and put into a food processor. Add the miso, butter and ginger. Puree until smooth.
Roast the fish about 10 minutes until just about cooked through and flaky. Don’t overcook, it’s more tender when you take it out of the oven slightly undercooked. It will continue to cook out of the oven.
Divide the squash puree between 2 plates. Top with the fish. Spoon a few teaspoons of the pan juices over the fish.
Garnish with finely chopped cilantro and microgreens for a beautiful presentation, but optional.
Packed with nutrients and bold vibrant flavors, this Asian Cod with Miso Butternut Squash Puree makes a lovely, elegant fall meal and is sure to steal the show at your next dinner party!
Serve with Sauteed Kale and Radicchio or Roasted Broccoli and Kale Salad, or Easy Roasted Zucchini.
If you like this recipe, try these other easy fish recipes:
- Poached Cod in Coconut Milk with Vegetables
- Roasted Dill Salmon
- Pan Roasted Fish Fillets with Sweet Peppers
- Sheet Pan Miso Maple Salmon with String Beans
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Asian Cod with Miso Butternut Squash Puree
Mild, flaky cod is baked in an Asian ginger marinade and served on top of a silky-creamy miso–butternut squash. Easy recipe!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Dish, Fish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free Option
Ingredients
Asian Ginger Marinade
- 1/2 Tablespoon maple syrup
- 1 Tablespoon gluten free tamari
- 1 Tablespoon rice vinegar
- 1 Tablespoon avocado oil
- 1 garlic clove, grated
- 1/2 teaspoon fresh ginger, minced or grated (about 1/2”)
- 1/2 cup finely chopped parsley
- 3/4 – 1 pound cod fish fillet
- Sea salt and fresh pepper
- Cilantro for garnish
Butternut Squash Puree
- 1 medium butternut squash
- 2 teaspoons olive oil for roasting the squash
- 1 Tablespoon butter or olive oil
- 1 Tablespoon white miso
- 1/4 teaspoon fresh ginger, grated
- 1/4 teaspoon sea salt, to taste
- 1–2 teaspoons lemon juice
Instructions
- Start by roasting the butternut squash. Preheat the oven to 400 degrees. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down on the baking sheet and cook in the oven for 30-40 minutes, until softened. Test with a fork.
- While the squash is roasting, make the fish marinade by combining the maple syrup, tamari, rice vinegar, avocado oil, garlic, ginger and parsley in a small bowl. If you prefer you can put coarsely chopped pieces of ginger, garlic and parsley into a food processor with the other ingredients and process.
- Season the cod generously with salt and pepper on both sides. Place into a baking pan just large enough to hold the fish*. Pour the marinade over the fish. Marinate from 30 to 1 hour while the squash is cooking.
- Once the squash is done scoop out the flesh of the butternut squash into a food processor. You should have about 1 1/2 – 2 cups.
- Process the butternut squash with the butter, miso, ginger, salt until smooth.
- Add lemon to taste. Cover to keep warm.
- Put the cod into the oven, roast for 8-10 minutes until the fish is just barely cooked through and the edges flake easily with a fork. Don’t overcook.
- Divide the squash puree between 2 plates, Top with the fish. Spoon a few teaspoons of the pan juices over the fish.
- Garnish with finely chopped fresh cilantro and microgreens (optional).
Notes
Choose a baking sheet or baking dish that fits the fish snugly (so the marinade doesn’t burn). If you only have a big pan, make a small tray with parchment paper or aluminum foil just large enough to hold the fish and put it on the larger baking sheet.
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