Miso Glazed Cod

After visiting Keegan at the Green Market, of course we were going to have fish for dinner. He selected a cod filet based on its seasonality. We decided to bake it and found a recipe for Miso Glazed Cod. With fresh fish, you really don't have to do much, but the miso glaze complemented the cod. To accompany the meal Keegan made squash with brown sugar, quinoa with tomatoes and navy beans, and we had some Trader Joe's frozen vegetables with balsamic and butter.

Miso Glazed Cod
Adapted from epicurious.com

Ingredients
1/2 cup miso
4 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 cod filet

Directions
Preheat the oven to 400 degrees. Blend miso, vinegar, soy sauce and cayenne pepper in processor. Gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour the miso mixture over fish; toss to coat. Transfer to rimmed baking sheet. Bake for 20-25 minutes, until glaze starts to caremalize and fish is cooked through.

For the quinoa, first make sure that it is thoroughly rinsed. As I learned from Keegan, if not properly rinsed, quinoa actually contains trace amounts of arsenic and can be poisonous. Serious stuff. Bring to a boil in water, then lower heat and simmer, covered. You will know the quinoa is done when they pop open.

Meanwhile, simmer a can of diced tomatoes with a can of navy beans. Add the quinoa and mix.

Slice a small squash into four pieces. Put a piece of butter in each and some brown sugar. Bake along with the cod.

Plate everything together and enjoy!