Miso cod with soy-dressed veg
Waitrose and Partners

Miso cod with soy-dressed veg

Ready-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. 

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HealthyHigh protein
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

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  • 1 aubergine, cut into 2cm-thick strips
  • 1 tbsp Vegetable oil
  • 274g pack Japan Menyū Miso Glazed Cod Fillets
  • 235g green pak choi, trimmed and leaves separated
  • 1 tbsp soy sauce
  • ½ tbsp Japanese rice vinegar, plus 1 tsp
  • ¼ tsp clear honey
  • 300g pack Japan Menyū Japanese Inspired Rice
  • ½ tsp black or white sesame seeds
  • 1 tbsp sushi ginger (optional)


  1. 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.

  2. 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


1,882kJ/ 447kcals



Saturated Fat












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