In a small bowl, combine maple syrup, one tablespoon organic miso and stir well.
Brush mixture on the cod fillets and coat evenly.
Refrigerate for a half hour and Transfer fish to a foil-lined baking sheet. Roast at 475° until cooked through and slightly browned about 10 min.
Meanwhile, heat canola oil in a large skillet over medium-high heat; add minced shallot, garlic and ginger and sauté , until soft (one minute). Add the greens, and 1/4 cup of water, cover with a lid and steam.
In a separate bowl mix the tamari vinegar, and maple syrup together and add to the sautéed greens, stirring, until greens are wilted and stalks are tender (three to four minutes).
Divide the greens and cod among four plates; garnish fillets with chopped scallion and toasted sesame seeds.