Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Add
Mirin (240 mL)
and
White Miso Paste (135 g)
to a medium sauce pan and put on medium-low heat. Stir until smooth and the miso paste has dissolved.
Step 3
Place each
Cod Fillets (4)
on a lined sheet tray and sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cover each fillet with the miso/mirin mixture evenly. Bake in the oven for 5-10 minutes depending on thickness.
Step 4
To make the tomato salad, mix the
White Miso Paste (35 g)
,
Butter (30 g)
,
Honey (4 g)
,
Horseradish Root (3 g)
,
Fresh Basil (2 g)
,
Fresh Chives (6 g)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
in a bowl. Toss with the
Cherry Tomatoes (450 g)
.
Step 5
Serve the tomato salad on top of the fish.
