Place a small pot over medium heat and add 1 tsp. olive oil. Add ginger to hot pot and stir constantly until aromatic, 30-60 seconds. Add rice, 1 cup water, and a pinch of salt and bring to a boil. Lower to a simmer and cook until tender, 18-20 minutes. Fluff grains with a fork and set aside covered. While rice cooks, make sauce and roast cod.

Combine garlic sesame sauce and miso in a mixing bowl. Gently pat cod fillets dry, and place on prepared baking sheet. Spoon half the garlic sesame-miso sauce (reserve remaining for garnish) over cod fillets. Roast until cod reaches a minimum internal temperature of 145 degrees, 10-14 minutes. While cod roasts, prepare ingredients.

Trim ends off snow peas. Mince garlic.

Place a medium pan over medium-high heat and add 2 tsp. olive oil. Add snow peas and stir often until lightly charred, 2-3 minutes. Add garlic and a pinch of salt and pepper and cook until peas are tender, 1-2 minutes.

Plate dish as pictured on front of card, garnishing with remaining garlic sesame-miso sauce. Bon appétit!