Miso Baked Cod

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miso 19/06/2017

The rich, umami flavour of miso in this sticky Japanese-style marinade is a perfect pairing for fish.

The fish is wrapped in a foil parcel and baked in the savoury juices resulting in meltingly tender flesh with a satisfying flavour that is so easy and quick to create.

Serves 2

Ingredients:

  • 2 tbsp shiro miso
  • 1 tbsp mirin
  • 1 tbsp light soy sauce
  • ½ tsp toasted sesame oil
  • 30g fresh ginger, grated
  • 2 sustainable cod fillets (around 150g each)
  • 2 spring onions, finely sliced, plus extra to garnish
  • Handful fresh coriander, plus extra to garnish

To serve:

  • Steamed rice and griddled pak choi
  • Lime wedges

misoo

Method:

  1. Heat the oven to 200°C/180°C fan. Mix together the miso, mirin, soy sauce, sesame oil and ginger in a small bowl.
  2. Lay each piece of cod on a piece of foil large enough to enclose it, then spoon half the miso mix on top of each. Add the spring onions and coriander, then tightly seal to make parcels.
  3. Put the 2 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes. Divide the rice and pak choi between 2 plates. Unwrap the parcels, lift out the contents and serve the fish on top of the rice, with extra coriander and spring onions on the side. Add lime wedges for squeezing.
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