Directions
- 1Welcome to 50 30, recipes with over 50g of protein that take less than 30 minutes to make.
- 2Add 2 tablespoons of butter, 2 tablespoons of white miso paste, and 1 tablespoon of mirin to a bowl and mix until smooth.
- 3Finely slice the spring onions.
- 4Rinse the sliced spring onions in water with ice.
- 5Generously salt the cod fillets and set aside while you prep everything else.
- 6Spread the miso butter all over the top of the cod fillet.
- 7Trim the broccoli and chuck it onto a tray. Drizzle with a little olive oil and season with salt.
- 8Grill or roast the broccoli for 8-10 minutes until tender and slightly charred.
- 9Pop the cod under the grill for 5-7 minutes until caramelised and cooked through.
- 10Toss the broccoli with the chilli oil and sesame seeds.
- 11Fluff up the rice and spoon into bowls.
- 12Lay a fillet of cod on top of the rice.
- 13Add broccoli on the side and scatter over the spring onions. Pour over any miso butter left in the tray.
- 14Enjoy your Miso Butter Cod.
Ingredients
- 500 g Skinless Cod Loin
- 150 g Sushi Rice
- 180 ml Water
- 200 g Tenderstem Broccoli
- 1 Tbsp Chilli Oil
- 1 Tsp Sesame Seeds
- 2 Spring Onions
- 2 Tbsp Butter
- 2 Tbsp White Miso Paste
- 1 Tbsp Mirin
- Olive Oil
- Salt
- Black Pepper
Equipment
bowlsmall saucepantight-fitting lidgrilltraykitchen paperfoil-lined tray
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