Miso cod with sesame veggie noodles
A light supper with a flavourful miso marinade, ready in just 15 minutes.
- Low in saturated fat1 of your 5 a day
- CourseMain meal
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- 2 tsp oil, plus a little for greasing
- 240g cod fillets
- 2 tbsp Waitrose Miso Sauce (find in the fruit and veg chiller)
- 210g Waitrose Noodle Cut Green Vegetable Stir Fry
- 2 garlic cloves, thinly sliced
- 2 tsp sesame seeds
- 1 tsp light soy sauce
Preheat the grill to high. Line a baking tray with foil and grease with a little oil. Sit the cod fillets on the tray, then brush with about half of the miso sauce. Grill for 5 minutes, brush again with more sauce, then repeat. The cod is ready when the glaze is caramelising at the edges and the fish flakes easily in the middle.
When the fish is almost ready, heat the oil in a wok or frying pan, then stir fry the vegetables for 3 minutes until al dente. Add the garlic and sesame seeds and cook for 1 minute more until aromatic. Remove the pan from the heat, then splash in the soy sauce. Serve with the fish and any cooking juices.
If you’d like a portion of rice on the side, try Cooks’ Ingredients Sushi Rice for an authentic, slightly sticky option.
Typical values per serving when made using specific products in recipe