Japanese Miso-Glazed Cod with Spinach Egg Custard (Low-Carb)

Ingredients

• 1 lb Cod fillets (or other white fish)
• 3 Eggs
• 1 lb Spinach
• 3 tbsp White miso paste
• 1 tbsp Soy sauce
• 1 tbsp Mirin (or rice vinegar + a pinch of sugar substitute)
• 1 tsp Honey (or sugar substitute)
• 1/4 cup Dashi or water
• 1 tbsp Olive oil
• 1/4 tsp Garlic powder(optional)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper

Instructions

1. 1

   Preheat oven to 425°F / 220°C. Line a baking sheet.

2. 2

   Mix miso glaze: whisk miso, soy sauce, mirin, honey, and dashi until smooth.

3. 3

   Place cod on the sheet, brush with half the glaze, and bake 10–12 minutes until flaky.

4. 4

   Spinach egg custard: wilt spinach in a pan with a splash of water. Blend or chop finely if desired.

5. 5

   Whisk eggs with a pinch of salt and pepper. Stir in wilted spinach.

6. 6

   Pour into a lightly oiled small baking dish or skillet. Cook gently over low heat, stirring until custard sets (or bake 10–12 minutes).

7. 7

   Brush remaining glaze over cod and serve with spinach egg custard on the side.