Waitrose and Partners
Miso-roasted cod & prawns

Miso-roasted cod & prawns

Who says you can’t have fish for your Sunday roast? This is inspired by the Japanese dish saikyoyaki; saikyo refers to the sweet white miso in the marinade and yaki means ‘cooked over direct heat’. We’ve made it into a speedy one-tray with green beans.

0 out of 5 stars(0) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 450g Waitrose MSC cod fillet
  • 100g jar Cooks’ Ingredients White Miso Paste
  • 2 tbsp Mirin Rice Wine
  • 2 tbsp sake
  • 2 x 165g packs Waitrose Extra Large Raw King Prawns
  • 2 x 200g packs fine green beans
  • 1 tbsp toasted sesame oil
  • 2 tbsp sesame seeds
  • 2 x 300g packs Japan Menyū Steamed Rice
  • 3 tbsp Cooks' Ingredients Japanese Rice Vinegar
  • tsp caster sugar
  • tbsp dark soy sauce
  • Finely sliced salad onions and sushi ginger, to serve (optional)


  1. Cut the cod fillet into 4 portions; season and set aside. In a small bowl, mix together the miso, mirin and sake. Put the cod and prawns into an airtight container or bowl in which they fit snugly. Add the marinade and gently toss to coat. Cover and chill for at least 30 minutes (up to 2 hours).

  2. Preheat the oven to 240°C, gas mark 9. In a large ovenproof dish (about 39cm x 25cm x 5cm), toss the beans with the sesame oil; season and spread out in a single layer. Lift the cod from the marinade and arrange on top. Roast at the top of the oven for 5 minutes, then add the prawns (discarding excess marinade). Roast for a further 5 minutes until the cod is opaque, cooked through and flakes easily – thicker pieces may need a little longer. The prawns should be opaque and pink.

  3. Meanwhile, toast the sesame seeds in a dry frying pan over a medium heat for 3-4 minutes until golden. Roughly crush in a pestle and mortar (or in a bowl with a rolling pin). Cook the rice according to pack instructions, then stir through the rice vinegar, ½ tsp sugar and a pinch of salt.

  4. In a small bowl, stir together the toasted sesame seeds, soy sauce and remaining 1 tsp sugar. Spoon over the fish, prawns and beans. Serve alongside the rice, scattered with some sliced salad onions, plus sushi ginger, if liked.


Typical values per serving when made using specific products in recipe


2,288kJ/ 543kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet