Mary Berry’s Miso Cod is made with brown miso paste, sweet chilli sauce, lemon juice, sesame oil, light muscovado sugar, and cod fillets. This delicious Miso Cod recipe creates a tasty dinner that takes about 15 minutes to prepare and can serve up to 6 people.
This Miso Cod Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry Miso Cod Ingredients
- Sunflower oil (for greasing)
- 2 tbsp (1.2 oz) brown miso paste
- 2 tbsp (1.2 oz) sweet chilli sauce
- ½ lemon or 2 tbsp of lemon juice
- 1 tsp (0.17 oz) sesame oil
- 1 tsp (0.14 oz) light muscovado sugar
- 6 × 150g (5 oz) cod fillets, skinned
- 3 tbsp (0.85 oz) toasted sesame seeds
How To Make Mary Berry Miso Cod
- Preheat the Grill: Preheat your grill to high and grease a baking sheet with sunflower oil.
- Prepare the Miso Glaze: In a bowl, mix together the brown miso paste, sweet chilli sauce, lemon juice, sesame oil, and light muscovado sugar until well combined.
- Season the Cod: Place the cod fillets on the greased baking sheet. Season with salt and pepper. Spoon the miso mixture evenly over each fillet, spreading it to the edges.
- Grill the Cod: Put the baking sheet under the grill for about 10–12 minutes, or until the cod is cooked through, opaque, and the topping has formed a golden glaze.
- Finish and Serve: Sprinkle the toasted sesame seeds over the cooked cod. Serve with rice or noodles and stir-fried pak choi.
Recipe Tips
- Use Fresh Cod: For the best flavor and texture, use fresh cod fillets. Frozen fillets can be used but ensure they are completely thawed and patted dry before cooking.
- Spread the Glaze Evenly: Apply the miso mixture evenly over the cod to ensure every bite is flavorful. Spread it all the way to the edges to prevent burning.
- Adjust Cooking Time for Thickness: If your cod fillets are thicker than 1 inch, you may need to cook them for a bit longer. Check that the fish is opaque and flakes easily with a fork.
- Monitor the Grill Closely: Since grilling times can vary, keep a close eye on the cod to avoid overcooking. The glaze should be golden but not burnt.
- Toast Sesame Seeds Before Using: Toasting sesame seeds enhances their nutty flavor. If you haven’t toasted them before, do it briefly in a dry pan over medium heat.
What To Serve With Miso Cod?
This tasty Miso Cod pairs well with rice, noodles, stir-fried pak choi, or steamed vegetables. It can also be served alongside a fresh salad, sautéed spinach, quinoa, or roasted sweet potatoes for a delicious dinner.
How To Store Leftovers Miso Cod?
- Refrigerate: Let the leftover Miso Cod cool to room temperature. Then, put it in an airtight container and keep it in the fridge. It will be good for up to 2 days.
- Freeze: Cool the leftovers miso cod to room temperature, then wrap it tightly in plastic wrap or place it in a freezer-safe container. Freeze for up to 1 month. Thaw it in the fridge overnight before reheating.
How To Reheat Leftovers Miso Cod?
- In The Oven: Preheat your oven to 180°C (350°F). Place the leftovers miso cod on a baking sheet and cover it loosely with foil. Heat for about 10 minutes or until warmed through.
- In The Microwave: Place the leftovers miso cod on a microwave-safe plate and cover it with a microwave-safe lid or wrap. Heat on medium power for 1-2 minutes or until heated through. Be careful not to overcook.
- In The Air Fryer: Preheat the air fryer to 180°C (350°F). Place leftovers miso cod in the basket and Reheat for 4-5 minutes or until warmed through. This method helps keep the cod crispy.
Mary Berry Miso Cod Nutrition Facts
Serving Size: 1 fillet (150g)
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 80mg
- Sodium: 650mg
- Potassium: 400mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 25g
Try More Mary Berry Recipes:
- Mary Berry Mushroom And Asparagus Risotto
- Mary Berry Cheese Straws
- Mary Berry Wholemeal Scones
- Mary Berry Brandy Snaps
- Mary Berry Blueberry Muffin Recipe
Mary Berry Miso Cod
Description
Mary Berry’s Miso Cod is made with brown miso paste, sweet chilli sauce, lemon juice, sesame oil, light muscovado sugar, and cod fillets. This delicious Miso Cod recipe creates a tasty dinner that takes about 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Grill: Preheat your grill to high and grease a baking sheet with sunflower oil.
- Prepare the Miso Glaze: In a bowl, mix together the brown miso paste, sweet chilli sauce, lemon juice, sesame oil, and light muscovado sugar until well combined.
- Season the Cod: Place the cod fillets on the greased baking sheet. Season with salt and pepper. Spoon the miso mixture evenly over each fillet, spreading it to the edges.
- Grill the Cod: Put the baking sheet under the grill for about 10–12 minutes, or until the cod is cooked through, opaque, and the topping has formed a golden glaze.
- Finish and Serve: Sprinkle the toasted sesame seeds over the cooked cod. Serve with rice or noodles and stir-fried pak choi.
Notes
- Use Fresh Cod: For the best flavor and texture, use fresh cod fillets. Frozen fillets can be used but ensure they are completely thawed and patted dry before cooking.
- Spread the Glaze Evenly: Apply the miso mixture evenly over the cod to ensure every bite is flavorful. Spread it all the way to the edges to prevent burning.
- Adjust Cooking Time for Thickness: If your cod fillets are thicker than 1 inch, you may need to cook them for a bit longer. Check that the fish is opaque and flakes easily with a fork.
- Monitor the Grill Closely: Since grilling times can vary, keep a close eye on the cod to avoid overcooking. The glaze should be golden but not burnt.
- Toast Sesame Seeds Before Using: Toasting sesame seeds enhances their nutty flavor. If you haven’t toasted them before, do it briefly in a dry pan over medium heat.
Mary Berry Miso Cod