Sweet Miso Grilled Cod, Peas, Edamame and Soy

Name: Sweet Miso Grilled Cod, Peas, Edamame and Soy
Prep time: PT10 M
Cook time: PT10 M
Yield: 4
Ingredients: 200 g Garden Peas 375g Birds Eye Peas, cooked; 3 TBSP Red Miso Paste; 2 TBSP Mirin; 4 TBSP Soy Sauce; 1 TBSP Rice Vinegar; 1 Garlic Clove, crushed; 1 TSP Sugar; 1 TBSP Toasted Sesame Oil; 2cm piece Fresh Ginger, grated; 4 sustainable Cod Fillets (around 150g each); A handful of Fresh Coriander, plus extra to serve; 4 Spring Onions, finely sliced; 1 bunch Radishes; Lime Wedges, to serve; Coriander Leaves, to serve

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Preparation Time

10 '

Cooking Time

10 '

Nr of servings

Difficulty Level

There’s nothing like a hint of miso to add some flavour to a meal, and it works beautifully alongside this oven grilled cod recipe. Not only delicious, but fish is an important food in our diet and contains that all important potassium, vitamin B12 and omega 3, so this dish is definitely one to try out!

Preparation Time

10 '

Cooking Time

10 '

Nr of servings

Difficulty Level

Ingredients

200

Birds Eye Peas, cooked

3 TBSP Red Miso Paste

2 TBSP Mirin

4 TBSP Soy Sauce

1 TBSP Rice Vinegar

1 Garlic Clove, crushed

1 TSP Sugar

1 TBSP Toasted Sesame Oil

2cm piece Fresh Ginger, grated

4 sustainable Cod Fillets (around 150g each)

A handful of Fresh Coriander, plus extra to serve

4 Spring Onions, finely sliced

1 bunch Radishes

Lime Wedges, to serve

Coriander Leaves, to serve

Our method

Preheat the oven to 200°C/180°F/Gas mark 6
Mix together the mirin, soy sauce, sugar, sesame oil, rice wine vinegar, garlic and ginger in a small bowl. Divide the mixture in half and add the miso paste to one half, setting the other half aside.
Lay each piece of cod on a piece of greaseproof paper large enough to enclose it, spoon the miso mix onto the fish and scatter over the coriander. Tightly seal to make parcels.
Put the 4 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes.
Cook the peas according to pack cooking instructions. In a bowl, add the beans, peas, spring onions and radishes to the leftover dressing and toss until evenly coated.
Divide the salad between 4 plates.
Unwrap the parcels, lift out the cod and serve on top of the salad, with extra coriander leaves and lime wedges on the side.