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Asian Cod with Miso Butternut Squash Puree

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  • Author: Ingrid DeHart
  • Total Time: 55 minutes
  • Yield: 2 servings 1x


Mild, flaky cod is baked in an Asian ginger marinade and served on top of a silky-creamy miso–butternut squash. Easy recipe!



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
  • 3/41 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
  • 12 teaspoons lemon juice


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Process the butternut squash with the butter, miso, ginger, salt until smooth.
  6. Add lemon to taste. Cover to keep warm.
  7. 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.
  8. Divide the squash puree between 2 plates, Top with the fish. Spoon a few teaspoons of the pan juices over the fish.
  9. Garnish with finely chopped fresh cilantro and microgreens (optional).


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.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish, Fish
  • Method: Roast
  • Cuisine: Paleo, Gluten Free, Dairy Free Option