Cook and Clean with Kate

Miso Glazed Cod

Serves 2

Miso originates from Japan and is a paste made from fermented soya beans.

I suggest you use ‘shiro’ miso in this recipe, also known as white or sweet miso, as it has a sweeter flavour. Shiro miso can be found in the oriental aisle at larger supermarket.

This is a really easy midweek meal but has great table appeal. I like to serve mine with brown rice and steamed pak choi.

What you need

1 tbsp mirin

2 tbsp shiro miso

2 tbsp fresh ginger, peeled and grated

1 tbsp tamari soy sauce

4 tsp sesame oil

2x 200g cod fillets

3 spring onions, trimmed and finely sliced (reserve one of these for garnish)

1 tbsp fresh coriander, finely chopped (plus a few extra leaves to garnish)

What you do

Pre-heat the oven to 180˚C.

In a small bowl, make the marinade by mixing together the mirin, miso, grated ginger, tamari soy sauce and sesame oil.

Place the cod fillets in a small dish and pour over the marinade.

Leave to marinate for twenty minutes, turning halfway through.

Meanwhile, cut a piece of foil, slightly larger than each cod fillet so that it can be wrapped around the cod.

Place a cod fillet in the centre of each piece of foil, then pour the remaining marinade equally over each fillet.

Place the spring onions on top of the fish and sprinkle with coriander.

Enclose the cod in the foil and place the foil parcels on a baking tray.

Transfer to the oven and bake for approximately 12-15 minutes. If you prefer your fish well done you can cook it for a few extra minutes.

Unwrap the foil and transfer the cod to a plate.

Pour any remaining juices left in the foil over the fish and serve with the reserved spring onion and coriander sprinkled over the top.