Miso Black Cod with Soba Noodles and Edamame

Black cod is very fashionable at the moment - it was put on the map by the iconic Japanese restaurant Nobu served (as I do here) marinated in a sweet miso glaze. If you can't get hold of black cod (also known as sablefish or butterfish), you can use regular cod or pollack instead.

I paired the glazed fish with soba noodles and edamame beans tossed together with a chilli and sesame dressing, The result is light and fresh with bags of flavour. This is a great midweek supper - it's quick, easy and less than 500 calories - or you could even serve it at a dinner party a part of an Asian feast.

Miso Black Cod with Soba Noodles and Edamame

Serves 2

2 tbsp miso paste 

1 tbsp golden caster sugar 

1 lemon, juiced 

2 black cod, pollack or cod fillets 

2 tsp sesame oil 

1 red chilli, seeded and chopped

100g soba noodles 

150g edamame soya beans (find them in the freezer section)

1 tsp light soy sauce

freshly ground black pepper

Preheat the grill to high and line a baking tray with baking paper.  

Boil the noodles in salted water according to packet instructions, adding the edamame for the last minute. 

Put the fish on a baking tray. Mix the miso paste with the sugar and the remaining lemon juice. Spread over the fish and crack some pepper over. Grill for 4 minutes or until crisp at the edges and cooked through. 

Mix the sesame oil, half of the lemon juice, soy sauce and the chilli to make a dressing. When the noodles and beans are cooked, drain and toss with the dressing. Serve with the cod.