If you’re looking for a versatile fish that can take on a world of flavors, you can’t beat cod. It works great in Italian-accented cioppino, cornmeal-dusted Southern dishes and can tuck into a Mexican fish taco or dunk into batter for British fish and chips.
I recently bought a tub of red miso and was wondering what to do with it when I spied the package of cod in the fridge. So I grabbed the two and a jar of toasted sesame seeds (the sushi section of your grocery store usually sells it) and went to work on a super simple dish. I’m talking seriously simple — like four ingredients. I thought it needed something a little interesting so I used some Chinese 5-spice powder. A little goes a long way with it, so just use a very light sprinkling.