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Miso baked cod

Miso baked cod


120

12

10

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.

Ingredients

100g 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

Method

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.

Chefs Tip

Serve with miso dressed greens or wholegrain rice for a healthy accompaniment!

Recipe courtesy of Essential Cuisine

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