This sweet and tangy miso baked cod makes a fantastic mid-week dinner. Cod is a delicious light white fish and it absorbs this miso marinade beautifully.
Ingredients100g Essential Cuisine Miso Broth Base 25ml sake, if unavailable use white wine 2 garlic cloves, finely grated 25g fresh root ginger, peeled and finely grated 25g caster sugar 50ml rice wine vinegar 10 cod fillets (between 150-170g, keep skin on) 50ml vegetable oil Lemon or lime wedges (optional) 50g chopped coriander |
MethodPreheat the oven to 180°C/350°F/ Gas 4 (160°C fan). To make the marinade, mix the Essential Cuisine Miso Broth Base, sake, garlic, ginger, sugar and rice wine vinegar together in a non-metallic bowl. Add the fish to the marinade, cover with cling film and place in the fridge, preferably for a minimum of two hours. Lightly oil a non-stick baking tray. Place the fish, skin-side down onto the baking tray. Spoon over two tablespoons of the marinade and then bake for 10-12 minutes, depending on the thickness of the fish. Serve on a suitable plate and garnish with chopped coriander and lemon or lime wedges. Chefs TipServe with miso dressed greens or wholegrain rice for a healthy accompaniment! |
Recipe courtesy of Essential Cuisine
