Garlic Ginger Cod with Bulgur and Caramelized Miso Onion

This vibrant bowl brings together flaky cod with a savory garlic-ginger glaze, served over nutty bulgur wheat and tender wilted spinach. A drizzle of sweet-tart ponzu sauce adds brightness, while the crowning glory is a jammy caramelized miso onion that delivers deep umami in every bite.

Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner that feels special. The combination of textures and flavors-from the tender fish to the chewy bulgur and rich onion topping-will make it a new favorite.

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Ingredients

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, peel and thinly slice onion. Roughly chop spinach and cilantro.
2. In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to use.
3. While bulgur cooks, heat a drizzle of oil in a medium nonstick pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Reduce heat to medium-low and add miso sauce concentrate, ¼ cup water and 1 tsp sugar (½ cup water and 2 tsp sugar for 4 servings). Cook until caramelized and jammy, 2-3 minutes more. Turn off heat; stir in half the ponzu. Season with salt and pepper.
4. Pat cod dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Spread with half the garlic-ginger scallion paste and roast on top rack until cooked through, 8-10 minutes.
5. Drain any excess water from bulgur if necessary; fluff with a fork. Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach wilts and bulgur is coated. (Tip: Return pot to low heat if spinach doesn’t wilt from residual heat.) Season with salt and pepper.
6. Divide bulgur between shallow bowls. Top with cod and drizzle with remaining ponzu. Top with miso onion. Garnish with cilantro and serve.

Recipe Tips

FAQ

Can I use a different fish instead of cod?

Yes, any firm white fish like halibut or haddock works well. Adjust cooking time as needed.

What can I substitute for ponzu sauce?

Mix equal parts soy sauce and fresh lemon or lime juice with a pinch of sugar for a similar flavor.

Is bulgur gluten-free?

No, bulgur is made from wheat. For a gluten-free option, use quinoa or rice.