First, peel and chop up the onion (I chopped it so there were long thin pieces)

Peel and grate a knob of ginger using a Microplane grater so you have ½ a tsp (for the
spinach) and 1 tsp (for the cod) of freshly grated ginger.

Add oil to cover the bottom of a pan and place over medium heat.

Add the onion to it and saute for 5 minutes.

Then add in the ginger and saute for another 5 minutes.

Add in the frozen spinach and saute until it is heated through (about 5 more minutes or so).

Then add in the soy sauce and sesame seeds and toss until all ingredients are mixed well.

Remove from the pan and place in a bowl. Cover and set aside until cod is cooked.

Let's make the miso glaze by mixing the white miso together with the honey, soy sauce, and ginger together very well.

Then add in the chili flakes and mix well.

Rinse and pat dry the cod and cut it into individual serving pieces.

Then brush one side of the pieces of cod with the miso glaze.

In the same pan that was used for the spinach, add in about 1 tbsp of oil and very
carefully, swirl it around the bottom of the pan.

Add in the cod, with the miso-glazed side down, and let saute about 4-5 minutes so the miso glaze caramelizes and the cod is cooked.

Brush the other side of the cod with the miso glaze and flip cod to cook on the other
side as well. Let cook another 3-4 minutes or until cod flakes easily when prodded with a fork.

Serve cod warm with spinach and onions.