MISO FISH WITH SPRING ONIONS AND SESAME SEEDS

I love cod. We have very interesting recipes in our Catalan cuisine, especially for salted cod. This time, though, I wanted to try out this recipe with a touch of Japanese flavours. It turned out beautiful. The fish was flaky and delicious with a mild flavour that increases as you eat more of it.

INGREDIENTS
4 x 180g pieces firm white fish fillet, such as snapper or blue-eyed cod, skinned
1 Tbsp white miso paste
2 tsp sugar
2 tsp lemon juice
2 tsp extra virgin olive oil
To serve
finely shredded spring onions
sesame seeds
steamed rice
steamed green vegetables, such as baby Asian leafy greens and asparagus

METHOD
Place the fish on a lightly oiled baking tray. 

Preheat the grill to high. Stir the miso paste, sugar, lemon juice and olive oil together in a bowl to combine. Shred the spring onion and put some sesame seeds in a bowl.

Brush the fish with the miso mixture. 

Place the tray under the grill for 5-7 minutes until the fish is just cooked through.

Serve at once, sprinkled with shredded spring onions and sesame seeds. Accompany with steamed rice and green vegetables.

Serves 4

TIP: Cook the rice before putting the fish under the grill.

Steam the greens at the same time you preheat the grill.

I love to serve the Asian greens sprinkled with some soy sauce and with chilli, garlic and (optional) truffle infused oils.