Miso-glazed cod over rice with mango and arugula salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Miso-glazed cod over rice with mango and arugula salad

Lean & Clean, Dairy-Free, Mediterranean, Gluten-Free

2 Servings, 570 Calories/Serving

30–45 Minutes

Our signature sticky-sweet miso-maple glaze makes prepping this light fish and rice dish super quick and easy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup jasmine rice
  • Fish options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • Sun Basket miso-maple glaze (white miso - maple syrup - gluten-free tamari - rice vinegar - toasted sesame oil)
  • 1 organic lime
  • 1 organic mango
  • 3 organic scallions
  • 1 tablespoon honey
  • 1 teaspoon Aleppo chile flakes (optional)
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories: 570, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 2g (10% DV), Cholesterol: 55mg (18% DV), Sodium: 640mg (27% DV), Carbohydrates: 83g (28% DV), Total Sugars: 29g, Added Sugars: 12g (24% DV).
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

Position the rack in the upper third of the oven and heat the broiler (see Chef’s Tip).
  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the fish.

2

Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season with salt and pepper and rub the fish all over with the miso-maple glaze.
In a large broiler-proof frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the fish and cook, turning once, until browned but not yet cooked through, 1 to 2 minutes per side for cod and 2 to 4 minutes per side for halibut. Transfer to the oven and broil until the fish is opaque and flaky and the glaze has caramelized, 1 to 2 minutes (see Chef’s Tip).
While the fish cooks, prepare the salad.

3

Make the salad

  • Juice the lime.
  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Set aside half for garnish.
In a medium bowl, stir together the honey, 2 teaspoons [4 tsp] lime juice, 1 tablespoon [2 TBL] oil, and as much Aleppo chile as you like; season to taste with salt and pepper. Add the mango, arugula, and half the scallions and toss to coat; season to taste with salt and pepper.

Serve

Transfer the salad and rice to individual bowls and top the rice with the fish. Garnish with the remaining scallions and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Juice the lime.
  • Divide the scallions in half.
  • Garnish with the scallions.