Miso marinated cod with steamed greens and sesame oil.
1 pack Prime Cod Portions
FOR THE MARINADE
100g white miso
2 tsps toasted sesame oil
2 tsps rice vinegar
2 tsps dark soy sauce
FOR THE GREENS
1 pak choi, base removed and leaves separated
200g tender stem broccoli, trimmed & par cooked
2 finely sliced radishes
4 tbsps soy sauce
2 cloves crushed garlic
2 tbsps sesame oil
1 tsp toasted sesame seeds
Mix together all marinade ingredients in a large non-metallic bowl.
Rinse cod fillets and pat dry with kitchen towel. Place onto an oven proof dish or tray, lined with greaseproof paper.
Spoon 1 tbsp of marinade over each fillet. Place into fridge and marinade for a minimum of 30 minutes, no longer than 60 minutes.
Pre heat oven to 200c/180c fan. Remove the marinaded cod from the fridge and bake for 8-10 minutes, depending on the thickness
Heat a large frying pan, add the sesame oil and garlic, fry for 30 seconds. Don't allow the garlic to burn. Add the broccoli and fry for 2-3 minutes or until the broccoli is hot. Add pak choi and cook for 1 minute. Add soy sauce and toss to coat greens.
Take warm serving plates and pile greens onto the middle of each one. Top with the baked miso cod and scatter with finely sliced radishes. Sprinkle with toasted sesame seeds and serve.