Essential Cuisine Miso Baked Cod

Ingredients

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Ingredients

  • g Essential Cuisine Miso Broth Base
  • ml sake, if unavailable use white wine
  •   2 garlic cloves, finely grated
  • g fresh root ginger, peeled and finely grated
  • g caster sugar
  • ml rice wine vinegar
  •   10 cod fillets (between 150-170g, keep skin on)
  • g vegetable oil
  •   Lemon or lime wedges
  • g chopped coriander

Method

  • 1

    Step 1

    Preheat the oven to 180°C/350°F/ Gas 4 (160°C fan)
  • 2

    Step 2

    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
  • 3

    Step 3

    Add the fish to the marinade, cover with cling film and place in the fridge preferably for a minimum of two hours
  • 4

    Step 4

    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 fish
  • 5

    Step 5

    Serve on a suitable plate and garnish with chopped coriander and lemon or lime wedges

Ingredients

  • 100 g Essential Cuisine Miso Broth Base
  • 25 ml sake, if unavailable use white wine
  • 2 garlic cloves, finely grated
  • 25 g fresh root ginger, peeled and finely grated
  • 25 g caster sugar
  • 50 ml rice wine vinegar
  • 10 cod fillets (between 150-170g, keep skin on)
  • 50 g vegetable oil
  • Lemon or lime wedges
  • 50 g chopped coriander