Miso glazed cod, fennel and dill salad
Ingredients
- 400g miso paste
- 60ml soy sauce
- 460g Gochujang sauce
- 40ml mirin
- 40ml sake
- 4 x 170g pieces of cod
- 1 fennel bulb
- 1 courgette
- 1 bunch of dill
- 2 tbsp lemon juice
- 1 dash olive oil
Cooking instructions
- Whisk the miso paste, soy sauce, gochujang sauce, mirin and sake together in a bowl, until you have a smooth paste.
- Gently coat the cod fillets with the paste, cover and refrigerate for a minimum of 24 hours.
- To cook the fish, pre-heat oven to 180c, place onto a lined baking tray skin side up, and bake for 7-10 minutes until the cod is golden brown. If the tops start to brown before the fish is cooked through, cover loosely with aluminum foil.
- Allow the fish to rest for 3-4 minutes before serving.
- Meanwhile, shave the fennel and courgette on a mandolin, or else slice thinly.
- In a salad bowl, mix the fennel and courgette with a squeeze of lemon juice, chopped dill, pinch of salt and finish with a splash of olive oil.
- To serve, plate together the cod and salad garnish and enjoy!
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