Sweet Miso Grilled Cod with Peas, Edamame and Soy




  • 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


  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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