Ingredients
The following ingredients have 2 Servings
- 1 miso soup sachet
- 2 tsp sesame oil
- 1 tbsp Japanese rice vinegar
- 1 tbsp mirin
- 1 lime, juiced
- a couple of pinches dried chilli flakes
- 8 spears tenderstem broccoli
- 3 spring onions, trimmed then thickly sliced
- 100g green beans, trimmed then thickly sliced
- 150g edamame (soya beans), (see notes below)
- 2 tsp unsalted butter, softened
- 1 tbsp brown miso
- 1 tbsp sesame seeds (black, white or a mixture) or furikake seasoning, (see notes below)
- 2 chunky cod fillets
Instruction
- Heat the oven to 200C/fan 180C/gas 6. Empty the miso soup sachet into a jug and top up with 400ml of boiling water. Stir in the sesame oil, vinegar, mirin, lime juice and chilli flakes.
- In a deep roasting tin (about 20 x 30cm), group together the broccoli to make two rafts for the fish. Scatter the rest of the green veg around and pour over the miso stock.
- Mash together the butter, brown miso and sesame seeds or furikake with some pepper. Spread 1 /2 over the top of each cod fillet, then sit each on top of a broccoli raft. Roast for 20 minutes until the cod flesh is just flaking, and the veg is just cooked but still a little crunchy.
