Miso Baked Cod with Shaved Brussel Slaw

When cooking for one (i.e me), I love using a recipe that takes minimal time to make, yet still feels somewhat special. This Nobu inspired miso baked cod is just that – served with a shaved brussel and avocado slaw that’s spiked with Furikake, it’s a superbly easy dish for those busy weeknights. No expensive sake or hours of marinating in the fridge required!

Lunch

Dinner

Quick Sticks

Serves 1

Prep Time 30 Mins

Cook Time 15 Mins

Method

1
Preheat oven to 200c celsius and line a baking tray with greaseproof paper. Make the miso marinade - add the miso paste, grounder ginger, pickled ginger syrup, rice wine vinegar, maple syrup, tamari, sesame oil and cold water in a large bowl. Whisk until everything is well combined.
2
Place the cod onto a flat dish and pour over the marinade. Ensure the fish is well coated then allow to marinate for at least 30 minutes in the fridge.
3
Place the fish onto the baking tray and pour over any remaining marinade. Transfer into the oven to bake for 12-15 minutes or until the fish is just cooked through and the marinade has turned sticky and a deep caramel colour.
4
Meanwhile, combine all the slaw ingredients in a large mixing bowl and toss well. Set aside.
5
Serve the miso cod onto a plate and top with the brussel slaw, plus an extra sprinkling of furikake.