Sweet Miso Grilled Cod with Peas, Edamame and Soy

Ingredients

• 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
• 175g edamame beans, shelled (optional)
• 200g peas, cooked
• 4 spring onions, finely sliced
• 1 bunch radishes
• Lime wedges, to serve
• Coriander leaves, to serve

Method

1. Preheat the oven to 200°C/180°F/Gas mark 6.
2. 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.
3. 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.
4. Put the 4 parcels into a baking dish, transfer to the oven and bake for 8-10 minutes.
5. In a bowl, add the beans, peas, spring onions and radishes to the leftover dressing and toss until evenly coated.
6. Divide the salad between 4 plates.
7. Unwrap the parcels, lift out the cod and serve with the salad, with extra coriander leaves and lime wedges on the side.

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