Miso-roasted cod & prawns

Name: Miso-roasted cod & prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 450 grams cod fillets; 100 grams white miso; 2 tbsp mirin rice wine; 2 tbsp sake; 165 grams extra large king prawns; 200 grams fine green beans; 1 tbsp toasted sesame oil; 2 tbsp sesame seeds; 300 grams japan menyū steamed rice; 3 tbsp japanese rice vinegar; 1.5 tsp caster sugar; 1.5 tbsp dark soy sauce; 1 salad onion

Prep: 15 minsCook: 10 mins

Prep

15 mins

Cook

10 mins

Servings

Difficulty

Medium

Dairy-FreeNut-FreeEgg-Free

(0)

This is one of my favorite weeknight dinners because it comes together in just 25 minutes, yet feels elegant enough for guests. The miso paste creates a wonderfully savory glaze that coats both the delicate cod and plump prawns, while the umami flavors pair beautifully with steamed rice. Miso is packed with probiotics that support digestive health, so you're getting something nourishing alongside something absolutely delicious. The whole dish is straightforward to pull together, with minimal prep and maximum flavor, making it perfect for busy evenings when you still want to eat well.

Ella x

Ingredients

Servings:

450 gramscod fillets(MSC cod fillet)
100 gramswhite miso(jar White Miso Paste)
2 tbspmirin rice wine
2 tbspsake
165 gramsextra large king prawns(packs Extra Large Raw King Prawns)
200 gramsfine green beans
1 tbsptoasted sesame oil
2 tbspsesame seeds
300 gramsjapan menyū steamed rice
3 tbspjapanese rice vinegar
1½ tspcaster sugar
1½ tbspdark soy sauce
1salad onion(Finely sliced salad onions and sushi ginger, to serve (optional))

Detail level

Instructions

1
Cut the cod fillet into 4 portions; season and set aside. In a small bowl, mix together the miso, mirin and sake. Put the cod and prawns into an airtight container or bowl in which they fit snugly. Add the marinade and gently toss to coat. Cover and chill for at least 30 minutes (up to 2 hours).
2
Preheat the oven to 240°C, gas mark 9. In a large ovenproof dish (about 39cm x 25cm x 5cm), toss the beans with the sesame oil; season and spread out in a single layer. Lift the cod from the marinade and arrange on top. Roast at the top of the oven for 5 minutes, then add the prawns (discarding excess marinade). Roast for a further 5 minutes until the cod is opaque, cooked through and flakes easily – thicker pieces may need a little longer. The prawns should be opaque and pink.
3
Meanwhile, toast the sesame seeds in a dry frying pan over a medium heat for 3-4 minutes until golden. Roughly crush in a pestle and mortar (or in a bowl with a rolling pin). Cook the rice according to pack instructions, then stir through the rice vinegar, ½ tsp sugar and a pinch of salt.
4
In a small bowl, stir together the toasted sesame seeds, soy sauce and remaining 1 tsp sugar. Spoon over the fish, prawns and beans. Serve alongside the rice, scattered with some sliced salad onions, plus sushi ginger, if liked.

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