- Salt and freshly ground black pepper, to taste
- 200 g (7 oz) Brussels sprouts
- 3 tbs miso paste (ideally light)
- 2 cloves garlic, minced
- 2 tbs softened butter
- 250 g (9 oz) baby mushrooms (button or chestnut), chopped roughly
- 4 x 180 g (6 oz) pieces of cod loin (equal sized, ideally fat)
- 2-4 pak choi, depending on size, cut into wedges lengthways
Anyone who’s lived near the coast knows that the cod is a very versatile (and tasty) fish.
If you’re looking for something new to do with your seafood, then give this Japanese-inspired Baked Miso Cod recipe a try.
- Pre-heat oven to 220 deg. C., 425 deg. F., Gas Mark 7. Line a large baking tray with baking paper.
- Bring a large pan of salted water to the boil and add the sprouts. Cook for 5 minutes until tender. Drain.
- In a bowl mix the miso paste with the garlic and softened butter until combined. Take a tablespoon of this mix and put it aside to top the fish with.
- To the rest, add the mushrooms and sprouts and coat thoroughly (it might be easier to use your hands). Transfer to the prepared baking tray and place in the oven for 15 minutes.
- Add the pak choi to the tray and mix thoroughly to coat with the miso mixture. Top the skin side of the cod fillets with the reserved miso paste and place on top of everything for a final 10 to 12 minutes, until the fish is cooked.
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