Miso Cod

with Brown Rice and Sugar Snap Peas

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Instructions

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1 Cook brown rice

Preheat your grill to 240°C/220°C. Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender.

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2 Prep miso

Meanwhile, heat a non-stick pan over a medium-low heat. Add the butter, sugar, miso paste and rice vinegar and whisk until the butter has melted and the sugar has dissolved. Remove the pan from the heat, add the cod fillets to the pan, turn them in the miso sauce. Set aside until step 4.

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3 Prep

Finely chop the chives. Halve the sugar snap peas.

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4 Grill cod

Transfer the cod and any remaining miso sauce to an oiled baking tray (reserve the empty pan!) and place the tray under the grill. Grill the cod until it starts to blacken and flakes easily.

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5 Cook sugar snap peas

Meanwhile, wipe the reserved pan clean with kitchen paper and return it to a medium heat. Add the halved sugar snap peas to the pan with a splash of water and stir-fry until tender.

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6 Serve

Serve the miso cod over the brown rice with the sugar snap peas and sushi ginger to the side. Garnish with the chopped chives.

Tips for fussy eaters

Serve with white, not brown rice!

Pro tip

Make sure to turn on your grill, not the oven!

If you're quick, this one will be ready in under 20 minutes!

Cooking Time: 20 min

Cals 657 · Prot 40 · Carbs 79 · Fat 17

Dairy-Free

Ingredients

Number of people

Cod

Cod fillet 350 Grams
Salted butter 30 Grams
Brown sugar 10 Grams
Miso paste 40 Grams
Rice vinegar 15 ML

Sides

Salt 1 Tsp
Brown rice 150 Grams
Fresh chives 15 Grams
Sugar snap peas 150 Grams
Water 50 ML
Sushi ginger 40 Grams

If you're quick, this one will be ready in under 20 minutes!

Cooking Time: 20 min

Cals 657 · Prot 40 · Carbs 79 · Fat 17

Dairy-Free

Instructions

photo

1 Cook brown rice

Preheat your grill to 240°C/220°C. Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender.

photo

2 Prep miso

Meanwhile, heat a non-stick pan over a medium-low heat. Add the butter, sugar, miso paste and rice vinegar and whisk until the butter has melted and the sugar has dissolved. Remove the pan from the heat, add the cod fillets to the pan, turn them in the miso sauce. Set aside until step 4.

photo

3 Prep

Finely chop the chives. Halve the sugar snap peas.

photo

4 Grill cod

Transfer the cod and any remaining miso sauce to an oiled baking tray (reserve the empty pan!) and place the tray under the grill. Grill the cod until it starts to blacken and flakes easily.

photo

5 Cook sugar snap peas

Meanwhile, wipe the reserved pan clean with kitchen paper and return it to a medium heat. Add the halved sugar snap peas to the pan with a splash of water and stir-fry until tender.

photo

6 Serve

Serve the miso cod over the brown rice with the sugar snap peas and sushi ginger to the side. Garnish with the chopped chives.

Tips for fussy eaters

Serve with white, not brown rice!

Pro tip

Make sure to turn on your grill, not the oven!

Ingredients

Number of people

Cod

Cod fillet 350 Grams
Salted butter 30 Grams
Brown sugar 10 Grams
Miso paste 40 Grams
Rice vinegar 15 ML

Sides

Salt 1 Tsp
Brown rice 150 Grams
Fresh chives 15 Grams
Sugar snap peas 150 Grams
Water 50 ML
Sushi ginger 40 Grams
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