The miso glaze is a great complement to the sweetness of a ripe summer tomato.
Total Time
30min
3.9
8 Ratings
Author: Well Worn Fork
Servings:
4
Ingredients
•
4
Cod Fillets
•
1
cup
Mirin
•
1/2
cup
White Miso Paste
•
to taste
Salt
•
to taste
Ground Black Pepper
•
3
cups
Cherry Tomatoes
, halved
•
2
Tbsp
White Miso Paste
•
2
Tbsp
Butter
, softened
•
1/2
tsp
Honey
•
1
tsp
Horseradish Root
, grated
•
2
Tbsp
Fresh Basil
, chopped
•
2
Tbsp
Fresh Chives
Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
Add Mirin (1 cup) and White Miso Paste (1/2 cup) to a medium sauce pan and put on medium-low heat. Stir until smooth and the miso paste has dissolved.
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.
4.
To make the tomato salad, mix the White Miso Paste (2 Tbsp), Butter (2 Tbsp), Honey (1/2 tsp), Horseradish Root (1 tsp), Fresh Basil (2 Tbsp), Fresh Chives (2 Tbsp), Salt (to taste) and Ground Black Pepper (to taste) in a bowl. Toss with the Cherry Tomatoes (3 cups).
5.
Serve the tomato salad on top of the fish.
Nutrition Per Serving
CALORIES
363
FAT
10.1 g
PROTEIN
19.5 g
CARBS
48.4 g
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