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Speedy suppers: miso cod

Can't be arsed to cook? Try this delicious recipe from The Times columnist Lindsey Bareham.

A midweek dinner that’s as healthy as it is swift? Now you’re talking. This dish from The Times recipe columnist Lindsey Bareham, below, involves miso paste – a brilliant fridge staple for those evenings when you’re hangry as hell (we also like making a super-snappy soup with it, to use up leftover veg and/or roast chicken).

Lindsey’s book, Dinner Tonight, is illustrated with chic drawings rather than photography, hence the artist’s impression of the dish below. Send us a real-life pic if you decide to give it a whirl!

Our stomachs are rumbling, so, without further ado, over to you, Lindsey…

 

Miso Cod with Crunchy Vegetable Salad (serves 6, takes 20 mins)

Miso paste is useful as this neat way of seasoning grilled fish. It has umami (the fifth flavour) qualities and forms an intriguing soft layer under crisp-grilled Parmesan, this disparate combination making a beguiling topping for fish. I’ve specified white fish fillets, though salmon would also be good. It suits being served with batons of crisp green vegetables, but here I’ve added carrot, too.

Ingredients

1 tbsp groundnut oil

6 cod, haddock, pollack or pin-boned whiting fillets, skin off

3 × 15g miso soup paste sachets or 2 tbsp miso paste

2 tbsps finely grated Parmesan cheese

150g mangetout

200g courgette

200g carrot

1 celery heart

1 tbsp soy sauce

½ tbsp toasted sesame oil

 

Method

Line a grill pan with foil. Rub the groundnut oil over the fish fillets and arrange on the grill pan. Spread the surface with the miso , making an even but not overly thick covering. Carefully dust the paste with Parmesan to entirely cover.

Turn the grill to its highest setting, and when up to temperature, position the grill pan about 4cm from the heat. Cook the fish for 4–8 minutes, depending on the thickness of the fillets, until just cooked through, with a crusty topping.

Meanwhile, boil a kettle and half-fill a saucepan. Slice each mangetout into 2 or 3 strips and use a potato peeler to slice the other veg in thin, widebatons, then into long strips. Drop all the veg, one after the other, into the boiling water for 30 seconds. Scoop out and toss with the soy and toasted sesame oil. Serve the fish over the veg.

Recipe from Dinner Tonight:’ 200 Recipes You Can Cook in Minutes’ (£20) by Lindsey Bareham, out now

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