Ingrédients

• 300g cod fillets (2 fillets)
• 30g white miso paste
• 15ml mirin
• 2cm piece of fresh ginger, grated
• 200g shelled edamame (frozen or fresh)
• 150g shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 15ml tamari or low-sodium soy sauce
• 15ml olive oil
• 5ml toasted sesame oil
• 2 spring onions, chopped
• 1 tsp toasted sesame seeds

Instructions

1. 1.In a small bowl, whisk together the miso paste, mirin, and grated ginger to create a smooth glaze. Pat the cod fillets dry and spread the glaze evenly over the top of each fillet. Set aside to marinate for 10 minutes.
2. 2.While the fish marinates, heat the olive oil in a large pan or wok over medium-high heat. Add the sliced shiitake mushrooms and cook for 4-5 minutes until golden and softened.
3. 3.Add the minced garlic and shelled edamame to the pan. Stir-fry for another 2-3 minutes until the edamame is bright green and heated through. Stir in the tamari and toasted sesame oil, then remove from heat.
4. 4.While the vegetables cook, heat a non-stick skillet over medium heat. Place the cod fillets glaze-side up and cook for 4-5 minutes. Carefully flip and cook for another 3-4 minutes, or until the fish is opaque and flakes easily.
5. 5.Divide the edamame and shiitake stir-fry between two plates. Top with a miso-glazed cod fillet and garnish with chopped spring onions and toasted sesame seeds before serving.

Informations nutritionnelles

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