Baked Miso Cod

A Japanese classic, Miso Cod is a beautiful seafood dish you can easily pull off at home. Baked to perfection, this recipe offers succulent flavours, and is served with garlic mushrooms and sprouts.
Serves 4
Total Time
35 Minutes
250g of baby mushrooms (button or chestnut), roughly chopped
200g of brussel sprouts
3 tbsp of miso paste
2 garlic cloves, minced
2 tbsp of softened butter
4 x 180g pieces of cod loin
2-4 pak choi, cut into wedges length ways
Step 1

Preheat oven to 220°C/200°C fan.

Step 2

Bring a large pan of salted water to the boil and add the sprouts. Cook for 5 minutes until tender. Drain.

Step 3

In a bowl, mix the miso paste with the garlic and softened butter until combined. Take a tbsp of this mixture and put it aside to top the fish with.

Step 4

To the rest, add the mushrooms and sprouts and coat thoroughly (it might be easier to use your hands). Transfer everything to a large baking paper lined tray and place in the oven for 15 minutes.

Step 5

Add the pak choi to the tray and mix thoroughly to coat with the miso. Top the skin side of the cod fillets with the remaining miso paste and place on top of everything for a final 10-12 minutes, until the fish is cooked.

Recipe courtesy of The Mushroom Bureau

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