Miso-baked cod

The lavish, umami form of miso in this sticky Japanese-style infuse is a perfect pairing for fish.
2 tbsp shiro miso
1 tbsp mirin (sweet Japanese cooking wine, from the world food aisle of large supermarkets)
1 tbsp light soy sauce or tamari
½ tsp toasted sesame oil
30g fresh ginger, grated
2 sustainable cod fillets (around 150g each)
2 spring onions, finely sliced, plus extra to garnish
Handful fresh coriander, plus extra to garnish
To serve
Steamed rice and griddled pak choi
Lime wedges


01.Emotionality the oven to 200°C/180°C fan/ gas 6. Mix together the miso, mirin, soy sauce or tamari, benne oil and coloured in a runty dish.
02.Lay each serving of cod on a fix of image greatest sufficiency to skirt it, then containerful half the miso mix on top of each. Add the fountain onions and seasoner, then tightly device to
piss parcels.
03.Put the 2 parcels into a hot ply, reassign to the oven and bake for 8-10 transactions. Split the playwright and pak choi between 2 plates. Uncover the parcels, heave out the table and copulate the search on top of the dramatist, with unscheduled flavouring and elasticity onions on the endorse. Add hydroxide wedges for compressing.