Miso cod & mixed greens traybake

Preheat the oven to 200ºC, gas mark 6. Mix together the broccoli, cabbage, quinoa, 1 tbsp ZOE Daily30+ and the olive oil. Spread out evenly on a large baking tray and roast for 5 minutes.

Meanwhile, mix together the miso, mirin, tamari, ginger and remaining ZOE Daily30+ until combined. Nestle the cod fillets among the vegetables and grains, then spread 1 tsp of the paste over each fillet.

Bake for 15 minutes or until the cod is cooked through and flakes easily, and the vegetables are tender and a little charred.

Stir 2 tbsp water into the remaining miso mixture to make a dressing. Drizzle over the cooked fish and vegetables, then scatter with salad onions and serve.