Miso cod with soba noodles
1 teaspoons, grated
1 tablespoons, toasted
Skinless & Boneless Cod Loin
100% Buckwheat Soba Noodles, Dry
Edamame Beans, cooked
¼ individual, coarsely grated
½ medium, deseeded and finely sliced
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a small baking tray with kitchen foil.
- In a small bowl, mix ½ tablespoon of the miso paste with the ginger and ½ tablespoon sesame oil, then brush the mixture all over the cod loin. Season with freshly ground black pepper and roast for 15-20 minutes, until the cod is cooked through and lightly golden.
- Meanwhile, cook the soba noodles and edamame beans in a pan of boiling water for 3 minutes, then drain and refresh under cold running water. Drain and transfer to a bowl along with the cucumber and pepper. Mix the extra 1 teaspoon miso paste with the remaining sesame oil and the mirin then toss through the noodles. Serve the dressed noodles with the cod on top.