Miso Glazed Cod with Sautéed Jersey Cabbage

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a small bowl, whisk together the miso paste, mirin, soy sauce, rice vinegar, sesame oil, brown sugar, minced garlic, and grated ginger to make the miso glaze.

Place the cod fillets on the prepared baking sheet. Brush generously with the miso glaze, ensuring each fillet is well coated. Reserve some glaze for basting later.

Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork. Baste with the reserved glaze halfway through the cooking time.

While the cod is baking, heat vegetable oil in a large skillet over medium-high heat.

Add the sliced Jersey cabbage to the skillet and sauté for 8-10 minutes, or until tender-crisp and lightly browned, stirring occasionally.

Serve the miso-glazed cod fillets over a bed of sautéed Jersey cabbage. Garnish with sesame seeds and sliced green onions.