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Miso cod with sesame veggie noodles
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2 tsp oil, plus a little for greasing
240g pack cod fillets
2 tbsp Waitrose Miso Sauce (find in the fruit and veg chiller)
210g pack Waitrose Noodle Cut Green Vegetable Stir Fry
2 cloves garlic, thinly sliced
2 tsp sesame seeds
1 tsp light soy sauce
1. 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.
2. 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.
Cook’s tip 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:
Low in saturated fat; 1 of your 5 a day.
This recipe was first published in March 2018.