Ingredients:
- 2 cod fillets (about 150g each)
- 3 tablespoons white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake or dry white wine
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 tablespoon cooking oil
Sesame Roasted Broccoli:
- 2 cups broccoli florets
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Side:
- 1/2 cup cooked quinoa
Instructions:
- Mix miso, mirin, sake, honey, and ginger in a bowl.
- Place cod in a shallow dish and spread the miso mixture over both sides.
- Marinate for at least 30 minutes, or up to 12 hours in the refrigerator.
- Preheat oven to 400°F (200°C).
- Toss broccoli with sesame oil, salt, and pepper.
- Spread broccoli on a baking sheet and roast for 15-20 minutes until edges are crispy.
- Heat oil in an oven-safe skillet over medium-high heat.
- Wipe excess marinade from fish (not all) and place in the hot pan, skin side up.
- Cook for 2-3 minutes until browned, then flip.
- Transfer the skillet to the oven and bake for 5-7 minutes until fish flakes easily.
- Sprinkle roasted broccoli with sesame seeds.
- Serve fish with sesame broccoli and quinoa.