Baked cod

Miso-marinated cod: From "The Dinnertime Survival Cookbook," by Debra Ponzek with Mary Goodbody. (Chris Walker/Chicago Tribune)

2 ripe tomatoes, cut into 1/2-inch dice

6 slices thick-cut bacon, cooked until crispy, chopped in 1-inch pieces

1 tablespoon balsamic vinegar

1 teaspoon maple syrup or honey

Salt and freshly ground pepper

1/2 cup shaved Parmesan cheese

1. Prepare a grill for medium heat. Toss the mushrooms in a bowl with 1 tablespoon oil and soy sauce. Grill mushrooms, turning every minute or so, until lightly charred and cooked through. Remove from grill; return to bowl. Let cool to room temperature.

2. Add tomatoes, bacon, vinegar, maple syrup and remaining 1 tablespoon olive oil. Toss well; adjust seasonings with salt and pepper if needed. Serve topped with the shaved Parmesan.

Nutrition information:
Per serving: 186 calories, 14 g fat, 4 g saturated fat, 19 mg cholesterol, 7 g carbohydrates, 9 g protein, 420 mg sodium, 1 g fiber.

Miso-marinated cod

Prep: 20 minutes
Marinate: 6-8 hours
Cook: 7 minutes
Servings: 4

Note: From "The Dinnertime Survival Cookbook" (Running Press, $22), by Debra Ponzek with Mary Goodbody. White miso, sake and mirin may be found at some supermarkets and Asian markets.

Ingredients:

1/2 cup sake

1/4 cup each: white miso, mirin

2 tablespoons each: rice wine vinegar, soy sauce

1 piece (1-inch long) ginger, peeled, finely minced

2 green onions, white and light green parts, finely sliced

4 cod fillets, skinned, 5 to 6 ounces each

1/4 teaspoon kosher salt

Freshly ground pepper

2 tablespoons oil

1. Stir together the sake, miso, mirin, vinegar, soy sauce, ginger and green onions. Pour the marinade into a shallow glass dish large enough to hold the cold fillets in a single layer. Set the cod fillets in the marinade, thick fleshy sides down. The marinade should cover the fish. Cover the dish; refrigerate, 6-8 hours. Turn the fish once during marinade time.

2. Heat the oven to 400 degrees. Lift the fillets from the marinade; lightly season both sides with salt and pepper. Heat the oil in an oven-safe skillet over medium heat. When hot, lay the cod in the pan; cook, about 1 minute. Transfer the skillet to the oven. Cook until cooked through, 6-8 minutes.

Nutrition information:
Per serving: 174 calories, 8 g fat, 1 g saturated fat, 54 mg cholesterol, 1 g carbohydrates, 23 g protein, 319 mg sodium, 0 g fiber.

wdaley@tribune.com