There’s nothing like a hint of miso to add some flavour to a meal, and it works beautifully alongside this oven grilled cod recipe. Not only delicious, but fish is an important food in our diet and contains that all important potassium, vitamin B12 and omega 3, so this dish is definitely one to try out!
Our method
Preheat the oven to 200°C/180°F/Gas mark 6
Mix together the mirin, soy sauce, sugar, sesame oil, rice wine vinegar, garlic and ginger in a small bowl. Divide the mixture in half and add the miso paste to one half, setting the other half aside.
Lay each piece of cod on a piece of greaseproof paper large enough to enclose it, spoon the miso mix onto the fish and scatter over the coriander. Tightly seal to make parcels.
Put the 4 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes.
Cook the peas according to pack cooking instructions. In a bowl, add the beans, peas, spring onions and radishes to the leftover dressing and toss until evenly coated.
Divide the salad between 4 plates.
Unwrap the parcels, lift out the cod and serve on top of the salad, with extra coriander leaves and lime wedges on the side.
Ingredients
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Ingredients List
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