Miso Cod with Roasted Roots and Sticky Crunchy Topping
This dish epitomises Autumn for me - roasted root veg, which are bang in season right now, with the rich, umami flavours of miso, soy sauce and toasted nuts and seeds.
I am always trying to find new and exciting meals for two that are quick to make, good for you and, most importantly, taste delicious. I think this recipe ticks all of those boxes - it has lots of great textures and contrasting flavours making you keep going back for more!
Miso Cod with Roasted Roots and Sticky Crunchy Topping
Serves 2
oil
2 small sweet potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 large red onion, thickly sliced
3 tsp miso
2 cod fillets
3 tsp honey
25g mixed nuts, chopped
25g mixed seeds
1 tsp soy sauce
Green beans to serve (optional)
sea salt and freshly ground black pepper
Heat the oven to 220C/200C fan/gas 7. Put the sweet potato, parsnip and red onion in a tray with a good drizzle of oil, salt and pepper. Roast for 30 minutes.
Meanwhile, spread a tsp of miso on each cod fillet and place each on a piece of foil big enough to wrap them up. Drizzle a tsp of honey over each, season with pepper and then wraps the fish in the foil to form a parcel - make sure they are totally sealed by folding over the edges.
When the veg has had 20 minutes, toss with a spatula then place the fish on top and continue cooking for the last 10 minutes.
Whisk the remaining honey and miso with the soy sauce. Heat a non-stick frying pan over a medium heat, add the nuts and seeds and toast for 2-3 minutes until lightly coloured. Pour over the soy mixture and stir over the heat for a minute or so until sticky. Set aside to cool.
To serve, divide the roots between two plates, unwrap the fish and place on top, pouring over the cooking juices and sprinkling over the sticky crunchy topping. Serve with green beans or any green veg you like.
I am always trying to find new and exciting meals for two that are quick to make, good for you and, most importantly, taste delicious. I think this recipe ticks all of those boxes - it has lots of great textures and contrasting flavours making you keep going back for more!
Miso Cod with Roasted Roots and Sticky Crunchy Topping
Serves 2
oil
2 small sweet potatoes, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
1 large red onion, thickly sliced
3 tsp miso
2 cod fillets
3 tsp honey
25g mixed nuts, chopped
25g mixed seeds
1 tsp soy sauce
Green beans to serve (optional)
sea salt and freshly ground black pepper
Heat the oven to 220C/200C fan/gas 7. Put the sweet potato, parsnip and red onion in a tray with a good drizzle of oil, salt and pepper. Roast for 30 minutes.
Meanwhile, spread a tsp of miso on each cod fillet and place each on a piece of foil big enough to wrap them up. Drizzle a tsp of honey over each, season with pepper and then wraps the fish in the foil to form a parcel - make sure they are totally sealed by folding over the edges.
When the veg has had 20 minutes, toss with a spatula then place the fish on top and continue cooking for the last 10 minutes.
Whisk the remaining honey and miso with the soy sauce. Heat a non-stick frying pan over a medium heat, add the nuts and seeds and toast for 2-3 minutes until lightly coloured. Pour over the soy mixture and stir over the heat for a minute or so until sticky. Set aside to cool.
To serve, divide the roots between two plates, unwrap the fish and place on top, pouring over the cooking juices and sprinkling over the sticky crunchy topping. Serve with green beans or any green veg you like.
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