Miso Glazed Cod with Soba Noodles and Greens

• 4skinless cod fillets (approx. 150g each)
• 2 tbspwhite miso paste
• 2 tbspmirin
• 2 tbspsoy sauce, divided
• 1 tspsesame oil
• 1 tspfresh ginger, finely grated
• 300 gsoba noodles
• 150 gbaby spinach
• 200 gfrozen edamame beans, podded
• 4spring onions, finely sliced
• 2garlic cloves, finely sliced
• 1 tbspsesame oil
• ½ tspchilli flakes
• Fine salt and black pepper
• 40 gpickled ginger (optional)
• 1 tbsptoasted sesame seeds (optional)
• 1small bunch fresh coriander, leaves picked (optional)
• 1lime, cut into wedges (optional)

Method

1. 1Whisk the miso, mirin, 1 tablespoon of soy sauce, the teaspoon of sesame oil and grated ginger together in a small bowl until smooth and glossy; it should coat the back of a spoon.
2. 2Pat the cod fillets thoroughly dry with kitchen paper. Spoon the glaze generously over each fillet and leave to marinate for 10 minutes while you get everything else moving.
3. 3Wait until a full pan of water is properly boiling; add enough salt for the water to taste balanced. Cook the soba for 4–5 minutes until just tender with a little bite, then drain and rinse under cold water to stop the cooking and wash off the surface starch so they don't clag together. Set aside.
4. 4Heat the grill to high and line a tray with foil. Lay the cod on the tray and grill for 8–10 minutes, until the glaze is deeply caramelised at the edges, mahogany dark in patches, and the fish flakes easily when nudged with a fork. Don't walk away in the last two minutes; miso goes from glossy to scorched fast.
5. 5While the cod is under the grill, heat the tablespoon of sesame oil in a large frying pan or wok over a medium-high heat. Add the sliced garlic and spring onions and cook for 30–60 seconds, just until fragrant and pale gold.
6. 6Cook the frozen edamame according to its packet instructions, drain and add to the wok.
7. 7Add the drained soba and remaining tablespoon of soy sauce, tossing for 1–2 minutes until the noodles are warmed through and slick with the oil. Pile in the spinach and toss for another minute until just wilted. Taste; most of the salt comes from the soy, but a final pinch of salt and a crack of pepper ties it together.
8. 8Lift the cod off the tray and onto a plate. Scrape any glaze left on the foil into the warm noodle pan with a splash of water, swirl for 20 seconds until it loosens into a glossy sauce, then spoon it back over the noodles and through them.
9. 9Divide the soba and greens between four bowls and lay one intact cod fillet on each. Scatter with the chilli flakes. Add any of the optional pickled ginger, sesame seeds, coriander and lime wedges if using.

Per serving

kcal

538

protein

44.2g

fibre

8.2g

carbs

71.7g

fat

9.5g