I’ve been eating a lot more fish recently and specifically wild caught cod because it’s sustainably sourced, affordable and so versatile. If you can’t find cod any mild white fish will work. I’m serving these over chilled sesame zoodles from Zenbelly. This noodles are so good and can be made ahead! The combo of warm fish and chilled noodles makes this the perfect summer meal.
Miso Glazed Cod
- 2 tbsp organic white or yellow miso
- 1.5 tbsp rice wine vinegar
- 1 tbsp water
- 1 tsp lemon juice
- 2 tsp coconut aminos
- 1 tsp ginger (grated)
- 1 garlic clove (grated)
- 1/4 tsp black pepper
- 4 wild caught cod fillets
Preheat oven to broil.
Whisk the glaze ingredients together and then top each of your fillets with the glaze.
Place on a baking sheet and cook for 5-8 minutes depending on the thickness of the fish. I find that 6 minutes is perfect for me.
Serve over cauliflower rice or chilled sesame zoodles. Recipe link in notes.
Chilled sesame zucchini noodles recipe: http://zenbellycatering.com/2014/05/28/sesame-zucchini-noodles/