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.
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
Preheat 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.
Serve with miso dressed greens or wholegrain rice for a healthy accompaniment!
Recipe courtesy of Essential Cuisine