Miso-Marinated Black Cod with Roasted Vegetables
Method
In a small bowl, mix the miso paste and rice vinegar until smooth.
Coat the black cod fillets with the miso mixture, ensuring they are fully covered.
Let the cod marinate for at least 30 minutes in the refrigerator to absorb the flavours.
Preheat the oven to 190°C (170°C fan/Gas Mark 5).
Toss the carrots, courgette, and red peppers with the extra virgin olive oil, salt, and freshly ground black pepper.
Spread the vegetables in a single layer on a baking tray and roast for 20–25 minutes until tender and slightly caramelised.
While the vegetables are roasting, place the marinated cod on a separate baking tray.
Bake in the oven for 15–20 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook, as black cod is delicate and best enjoyed when tender and moist.
Plate the black cod fillets alongside the roasted vegetables. Garnish with fresh herbs such as fresh coriander or spring onions for added brightness if desired.
This Miso-Marinated Black Cod with Roasted Vegetables combines the rich, buttery flavor of black cod with the savory depth of miso. Paired with the natural sweetness of roasted vegetables, this dish is packed with nutrients and anti-inflammatory properties, making it both flavorful and healthy. Blackened Catfish with Collard Greens
Nutrition Facts
Per serving
