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Broiled Cod with Miso Soy Glaze

As you become comfortable with the various tools your appliances feature you can put them to work for you to make meal preparation much easier. I like to see myself as the conductor effortlessly orchestrating the cooking by making good use of the tools at hand. All it takes is a little planning.

For example with this meal I am using the Broil mode in the Convection oven and the Steam mode in the Combi Steam oven. Both ovens heat quickly when using these modes and the cooking time is approximately the same. You could also begin by steaming some rice in the Combi Steam oven and even add in additional vegetables. Considering that the fish and vegetables cook quickly, the sauce takes about 25 minutes to reduce so begin by making the sauce and reheat before serving.


Larissa Taboryski

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½ cup mirin

¼ cup dry sake

1 tbsp slivered fresh ginger

2 tbsp water

2 tbsp yellow miso paste

2 tbsp sugar

Wild Cod

1 ½ - 2lbs wild cod fillets

1 tsp sesame oil

1 tsp tamari or soy sauce

Garnish Steamed Napa Cabbage

½ head Napa cabbage, core removed, cut into thin strips

1 tsp slivered ginger

2 tbsp tamari or soy sauce

1 tsp sesame oil


3 green onions, trimmed and thinly sliced on the diagonal

2 tbsps yellow or red pepper, thinly sliced

1 tbsp freshly chopped cilantro leaves

Combine and sprinkle over the cabbage before serving.


Combine the mirin, sake and ginger in a small heavy saucepan and cook at a gentle simmer over medium low heat for 5 minutes. Combine the water, miso and sugar, stir into the sauce and continue cooking over low heat for about 25 minutes until reduced to about ⅔ of a cup. Keep the sauce warm or reheat if necessary and spread over the broiled fish before serving.

Wild Cod Preparation

Arrange the oven racks so that one rack is close to the top heating element. Heat the oven in the Broil mode 450 degrees.

Line a rimmed baking sheet with foil, shiny side down and place the fish on the baking sheet. Combine the sesame oil and tamari or soy sauce and spread evenly over the fish.  

Cook the fish for approximately 5 minutes until it begins to flake, remove from the oven and top with the prepared miso sauce.

Steamed Napa Cabbage

Heat the Combi Steam Oven in the Steam mode 212 degrees. Combine all the ingredients in the large solid pan and steam for 6 - 7 minutes until the cabbage has softened.

Serves 4


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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe



1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

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