Sticky Miso Baked Cod with Tahini Slaw
This sticky miso baked cod loin is a wonderful combination of salty-sweet flavours and the meaty cod loin soaks up the marinade perfectly.
Served with the creamy and crunchy tahini slaw and a side of quinoa and edamame beans, this dish offers a perfect combination of texture and flavour which will leave you feeling satisfied.
Ingredients
STICKY MISO PASTE
- 2 tsp white miso paste
- 2 tsp fresh root ginger – finely grated
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 TBSP maple syrup
COD LOIN
- 2 150g cod loins
TAHINI SLAW
- 1 TBSP honey
- 2 TBSP light tahini
- 1 Juice of 1 lemon
- 1 garlic clove – minced
- 2 large carrots – cut into fine matchsticks
- 1 apple – cut into fine matchsticks
- 1 cavolo nero cabbage leaf – shredded
Instructions
- Begin by making the sticky miso paste by using a spoon to combine all of the ingredients into a small bowl until you form a paste.
- Place the cod loins into an oven proof baking dish, brush all of the miso paste on top of the cod loins.
- Place the cod loins into a pre-heated oven at 200 degrees C for approx. 12-15 minutes. Check the fish has been cooked thoroughly by using a cooking thermometer reads at least 63 degrees C (145 degrees F) or that the fish flakes easily when compressed with a fork.
- While the fish is baking in the oven, prepare the slaw.
- Place all of the prepared ingredients for the slaw, into a serving bowl and mix well.
- Once the fish is cooked, serve with the slaw and a side of quinoa and edamame beans.
Notes
For serving
Cooked quinoa – rinse quinoa grains in cold water, drain and cook as per packet instructions.
Cooked edamame beans – simply boil frozen edamame beans for 5 minutes in a pan of boiling water. Cod should be cooked to an internal temperature of 63 degrees C (145 degrees F). Cooking the fish to this internal temperature ensures that any parasites in the fish are killed and is safe to eat. You can check the internal temperature using a cooking thermometer but if you do not have one of these, cook the fish for the recommended duration and then check the flesh to see it flakes apart easily when pressed with a fork. Cod is a very versatile ingredient and can be cooked in a variety of ways including steaming, pan-frying, grilling, air-frying or oven baked. It also cooks relatively quickly and can provide a nourishing, protein rich meal in around 15 minutes which makes it a great option for a nourishing meal when you’re short on time in the kitchen.
Cooked quinoa – rinse quinoa grains in cold water, drain and cook as per packet instructions.
Cooked edamame beans – simply boil frozen edamame beans for 5 minutes in a pan of boiling water. Cod should be cooked to an internal temperature of 63 degrees C (145 degrees F). Cooking the fish to this internal temperature ensures that any parasites in the fish are killed and is safe to eat. You can check the internal temperature using a cooking thermometer but if you do not have one of these, cook the fish for the recommended duration and then check the flesh to see it flakes apart easily when pressed with a fork. Cod is a very versatile ingredient and can be cooked in a variety of ways including steaming, pan-frying, grilling, air-frying or oven baked. It also cooks relatively quickly and can provide a nourishing, protein rich meal in around 15 minutes which makes it a great option for a nourishing meal when you’re short on time in the kitchen.
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