Recipes

Sweet Miso Grilled Cod with Peas, Edamame and Soy

Pescatarian

Pescatarian

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.

Watch the Video

Like this recipe? Why not share it?

Print this recipe!

Latest News from YesPeas!
  • 25 July 2019
18 Reasons Why You Should Give Peas a Chance!
  1. On average, each person in Britain eats nearly 9,000 peas per year.
    Read more
Pea Plant