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95p eachReady-prepared cod makes light work of this stylish supper; simply roast on a tray with vegetables of your choice, then zhuzh it up with sesame seeds and sushi ginger.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200°C, gas mark 6. Put the aubergine on 1 side of a baking tray, drizzle with ½ tbsp oil and cook for 10 minutes. Lay the cod on the other side; drizzle over the sachet of miso sauce. Cook for a further 15 minutes until the cod is cooked through and flakes easily. Add the pak choi to the aubergine for the final 3 minutes of cooking, drizzling over the remaining ½ tbsp oil.
Meanwhile, in a bowl, whisk together the soy sauce, ½ tbsp rice vinegar and the honey. Cook the rice according to pack instructions, stir through the remaining 1 tsp rice vinegar, then divide between 2 plates. Toss the vegetables in the soy dressing and add to the plates with the miso cod. Scatter over the sesame seeds and serve with sushi ginger, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,882kJ/ 447kcals |
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Fat | 12g |
Saturated Fat | 1.2g |
Carbohydrates | 58g |
Sugars | 9.4g |
Fibre | 7.1g |
Protein | 25g |
Salt | 2g |
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21p/100ml0 added
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£4.87Price per unit
£1.78/100g0 added
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£1.80Price per unit
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£3.00Price per unit
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£2.50Price per unit
£1.67/100ml0 added
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£2.35Price per unit
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£3.37Price per unit
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£5/100g