The umami flavour from Japanese miso paste gives this nourishing baked cod a rich and warming flavour
Ingredients
1 miso soup sachet
2 tsp sesame oil
1 tbsp Japanese rice vinegar
1 tbsp mirin
1 lime, juiced
a couple of pinches dried chilli flakes
8 spears tenderstem broccoli
3 spring onions, trimmed then thickly sliced
100g green beans, trimmed then thickly sliced
150g edamame (soya beans), (see notes below)
2 tsp unsalted butter, softened
1 tbsp brown miso
1 tbsp sesame seeds (black, white or a mixture) or furikake seasoning, (see notes below)
2 chunky cod fillets
Step by step
Heat the oven to 200C/fan 180C/gas 6. Empty the miso soup sachet into a jug and top up with 400ml of boiling water. Stir in the sesame oil, vinegar, mirin, lime juice and chilli flakes.
In a deep roasting tin (about 20 x 30cm), group together the broccoli to make two rafts for the fish. Scatter the rest of the green veg around and pour over the miso stock.
Mash together the butter, brown miso and sesame seeds or furikake with some pepper. Spread 1/2 over the top of each cod fillet, then sit each on top of a broccoli raft. Roast for 20 minutes until the cod flesh is just flaking, and the veg is just cooked but still a little crunchy.
