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.
- 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
- Steamed rice and griddled pak choi
- Lime wedges
- Heat the oven to 200°C/180°C fan. Mix together the miso, mirin, soy sauce, sesame oil and ginger in a small bowl.
- 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.
- 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.