Many of my friends are fish-lovers and order it out all of the time – but won’t even attempt to make it at home. They are intimidated, don’t want to under/overcook and are also hesitant of the odor it will leave in the kitchen. I have been making Miso-Glazed Cod (and Salmon) for quite some time now and have a foolproof recipe that will smell and taste delicious!

Recently I ate at Myers + Chang and was psyched to see miso-glazed carrots on their menu, which prompted this two-for-one miso meal. I added steamed spinach to round out my plate, but any green would do. And as usual, this meal will be on the table in less than 30 minutes!

Miso-Glazed Carrots


  • 1.5-2lbs organic carrots
  • 3 tbsp. coconut oil
  • 3 tbsp. white miso paste
  • 1 tbsp. maple syrup
  • Seasonings to taste – Himalayan sea salt, garlic powder, and chili powder


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash and peel carrots; pat dry and set aside.
  3. Whisk remaining ingredients together.
  4. Place carrots in a large Ziploc bag and cover with ½ the sauce; mixing together until carrots are completely covered.(Reserve the other ½ sauce for the fish).
  5. Set aside for at least an hour (up to 1 day).
  6. Line a baking sheet with tin foil; spray with oil and line with carrots.
  7. Bake for 40 minutes or until carrots are tender.
  8. Top with chopped chives or parsley.

Miso-Glazed Cod


  • (2) 0.5lb Cod fillets (or any fish of your choice)
    ½ Miso sauce from above
    2 tbsp. lime juice
    1 tbsp. liquid Aminos (or soy sauce)
    1 tsp. coconut sugar (or white sugar)


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Clean fish and pat dry.
  3. Whisk together leftover carrot miso sauce along with lime juice, liquid aminos, and sugar.
  4. Place fish in a large Ziploc bag and cover with sauce.
  5. Set aside for at least an hour (up to 1 day).
  6. Line a baking sheet with tin foil; spray with oil and layout fish.
  7. Broil for 15 minutes.
  8. Get ready to impress your friends (and yourself)!

Julie W. Freed is Principal of Freed Events, a high-touch event agency – helping clients to strategize, visualize and realize their event goals. She produces a range of events, varying in size and scope, in the wedding, social, corporate and non-profit markets. Julie has been in the events industry since 2004 working for some of the leading events companies, including Rafanelli Events where she was the Event Director, producing the largest and most complex events for the firm’s top clientele. She left Rafanelli to launch The Conception Group as an extension of London-based events, marketing, and creative agency, emc3, where she remains as an Account Director and collaborator. Julie is known for her efficiency, authentic nature, love for logistics and most importantly, for building long-term, trusting relationships with her clients and event partners.