I am a sucker for tasty stuff in jars. I really need a dedicated fridge for my jar obsession. One jar you’ll always find in my fridge is miso because it lasts for ages in the fridge and adds bags of flavour to a dish. Cod can end up really dry when it’s pan fried or roasted but smothered in this miso marinade it will stay moist and taste amazing. A very quick mid-week fish dinner served with sugar snap peas.
Serves 2 Adults & 2 Kids
3 cod fillets
3 tbsp miso paste
1 tbsp soy sauce
160g sugar snap peas
3-4 large garlic cloves
1 spring onion
1 tbsp sesame oil or veg oil
- Put the miso paste and soy in a bowl then squeeze over the juice of half a lime then whisk together. Dry the cod fillets then coat in the miso marinade. Leave this to marinate for as long as you can (at least 10 minutes or up to 3 hours in the fridge).
- Peel and finely slice the garlic. Put the sesame oil in a small frying pan on a medium heat. Gently fry the garlic for a minute until it’s fragrant then add the sugar snaps and stir.
- Put the butter in a medium frying pan on a medium/high heat. Once the butter has melted add the cod fillets to the pan and cook for 2-3 minutes on each side depending on how thick your fillets are.
- Use a fish slice to move the cod from the pan to your dishes, ready to serve. Tip the sugar snaps from the small pan into the larger one then squeeze over the rest of the lime and stir. Finely slice the spring onion and scatter over, stir then serve up over the cod. Serve with rice or quinoa.