If you have been hunting for a dish that feels both luxurious and comforting, then this Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze Recipe is a total game changer. It brings together flaky, tender cod pan-seared to perfection, resting on a vibrant, creamy mash infused with a gentle kick of wasabi, all beautifully balanced by a silky miso glaze. The addition of pickled fennel and nori adds layers of texture and umami that make each bite utterly memorable. This dish is a stunning celebration of contrasting flavors and textures that you can easily recreate at home, perfect for impressing guests or treating yourself to something special.

Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—each item here is straightforward and plays an essential role in delivering flavor, texture, and color that harmonize beautifully. Whether it’s the natural sweetness of roasted sweet potatoes, the savory notes from miso, or the fresh brightness from pickled fennel, every element shines in this recipe.

Sweet Potatoes (2 medium, peeled and cubed): These bring a natural sweetness and creamy texture that forms the base of the mash.
Wasabi Paste (2 teaspoons): Adds a subtle heat and a unique zing that livens up the sweet potatoes without overpowering.
White Miso Paste (2 tablespoons): Creates that luscious savory glaze that enhances the cod’s delicate flavor.
Brown Sugar (1 tablespoon): Balances out the miso with a touch of caramelized sweetness.
Sake (2 tablespoons): Deepens the glaze with a mild, aromatic complexity.
Cod Fillets (2): The star protein—firm yet delicate with a lovely flaky texture once cooked.
Nori Seaweed (1 sheet, finely shredded): Adds an earthy umami crunch as a garnish that’s both visually stunning and flavorful.
Black Sesame Seeds (1 tablespoon): Toasted for nuttiness and scattered over the dish for extra contrast and crunch.
Fennel Bulb (1, thinly sliced): Pickled to add brightness and a refreshing crunch on the side.
Rice Vinegar (1/2 cup): Essential for pickling the fennel and giving it that tangy bite.
Beetroot Juice (1/2 cup): Imparts color and a subtle sweetness to the pickling liquid.
Olive Oil (2 tablespoons): Used for roasting the sweet potatoes and searing the cod for crispness and richness.
Salt and Pepper (to taste): Fundamental seasonings to enhance every ingredient’s natural flavor.

How to Make Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze Recipe

Step 1: Roast the Sweet Potatoes

Start by heating your oven to 400°F (200°C). Toss those peeled cubed sweet potatoes with a tablespoon of olive oil and a pinch of salt, then spread them evenly on a baking sheet. Roasting them brings out a caramelized sweetness and soft texture, which forms the perfect creamy foundation for your wasabi mash.

Step 2: Prepare the Miso Glaze

While the sweet potatoes roast, mix 2 tablespoons of white miso paste, 1 tablespoon of brown sugar, and 2 tablespoons of sake in a small saucepan over medium heat. Stir everything until well combined, then let it simmer for 2 to 3 minutes to thicken into a luscious glaze. This mixture will add that heavenly umami and gloss to your cod later.

Step 3: Pickle the Fennel

Next, thinly slice your fennel bulb and prepare a quick pickle by bringing equal parts rice vinegar and beetroot juice (half a cup each) to a boil. Pour this hot liquid over the sliced fennel and allow it to sit until serving. This vibrant pickle cuts through the richness and provides a beautiful contrast.

Step 4: Mash the Sweet Potatoes with Wasabi

Once your roasted sweet potatoes are tender, mash them until smooth but still with a touch of texture. Stir in 2 teaspoons of wasabi paste. This blend adds a subtle heat and a creamy bite that pairs amazingly with the flaky cod.

Step 5: Cook and Glaze the Cod

Season your cod fillets with salt, then heat the remaining tablespoon of olive oil in a pan over medium-high heat. Sear each fillet for 3 to 4 minutes per side until the exterior has a gorgeous golden crust and the inside is tender. In the final minute, brush the miso glaze over the fish to create a shiny, flavorful layer that elevates the entire dish.

Step 6: Plate It Up

Take a generous spoonful of your warm wasabi sweet potato mash and spread it on each plate. Nestle the glazed cod fillet on top, then sprinkle with finely shredded nori seaweed and a tablespoon of toasted black sesame seeds for that extra umami punch and crunch. Serve the pickled fennel on the side to refresh the palate between bites.

How to Serve Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze Recipe

Garnishes

Garnishes like shredded nori and black sesame seeds are not just for looks—they add crunch and complex flavor notes. A little sprinkle of chives or microgreens can also brighten the plate and add freshness to balance the rich fish and mash.

Side Dishes

This recipe shines best with simple, light sides. Think steamed bok choy, blanched asparagus, or a crisp cucumber salad dressed lightly with sesame oil and rice vinegar for extra crunch without competing with the main flavors.

Creative Ways to Present

For an elegant touch, use a ring mold to shape the wasabi sweet potato mash neatly on each plate before placing the cod. Arrange the pickled fennel in delicate fanned slices next to the fish. You could also drizzle an extra swipe of the miso glaze artistically across the plate for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze Recipe, store the cod and mash separately in airtight containers. The cod is best eaten within 2 days to maintain freshness and flavor, while the mash can last a bit longer in the fridge.

Freezing

Freezing the cod is possible but not ideal because delicate fish texture can suffer upon thawing. However, the wasabi sweet potato mash freezes well. Store it in a freezer-safe container for up to 3 months and thaw overnight in the fridge when ready to use.

Reheating

Reheat the mash gently in a saucepan over low heat or in the microwave to avoid drying it out, adding a splash of water or milk if needed to loosen the texture. Warm the cod briefly in a low oven or pan with a cover to retain moisture, then reapply some miso glaze for that freshly cooked flavor.

FAQs

Can I substitute the cod with another fish?

Absolutely! Firm white fish like halibut, haddock, or sea bass work beautifully with this recipe, giving you similar texture and flavor profiles.

How spicy is the wasabi paste in the mash?

The wasabi is quite mild once mixed into the sweet potato mash since the sweetness tempers the heat. You can adjust the amount to suit your palate—from subtle zing to a more noticeable kick.

Is there a vegetarian version of this recipe?

While the cod is the centerpiece, you could swap it for thick slices of grilled tofu or roasted mushrooms and use the miso glaze to maintain the umami richness.

Can I prepare the pickled fennel ahead of time?

Yes, the pickled fennel tastes even better after sitting for a few hours or overnight, so feel free to make it a day ahead to save time.

What if I don’t have sake for the glaze?

You can substitute sake with dry white wine or a light rice vinegar combined with a pinch of sugar to maintain the balance of sweetness and acidity.

Final Thoughts

You really can’t go wrong with the Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze Recipe. It’s a beautiful blend of flavors and textures that feels elevated yet approachable. Once you try this recipe, it will quickly become one of your favorites to cook for special dinners or weekends when you want to savor something deliciously different. Go ahead and treat yourself to this delightful dish—you deserve it!