Miso Butter Cod & Greens

Ingredients

• 320 g Cod
• 30 g Miso paste
• 25 g Butter
• 15 ml Water
• 1 Lemon
• 15 ml Olive oil
• 2 clove Garlic
• 200 g Baby Spinach
• 2 Spring Onion(optional)
• 6 g Sesame seeds(optional)
• 3 g Salt
• 1 g Black pepper

Method

1. 1

   Make the miso butter: melt butter in a small bowl in the microwave or in a small pan. Whisk in miso paste and water until smooth and glossy. Finely grate a little lemon zest into it, then cut lemon into wedges.

2. 2

   Prep: pat cod dry. Season both sides with salt and black pepper. Thinly slice garlic. If using, thinly slice spring onion.

3. 3

   Cook cod: heat olive oil in a nonstick pan over medium-high heat. Add cod fillets and cook until the first side is deeply golden, 3–4 minutes.

4. 4

   Flip cod. Spoon half the miso butter over the top of the fillets. Cook 3–4 minutes more, basting with the melted miso butter in the pan, until the cod flakes easily and the glaze looks shiny.

5. 5

   Greens: move cod to plates. In the same pan (still on medium heat), add garlic and cook 30–60 seconds. Add baby spinach and toss until just wilted, 1–2 minutes. Squeeze in a little lemon juice and season with a small pinch of salt if needed.

6. 6

   Serve: pile the greens on plates, set cod on top, and drizzle with remaining miso butter. Finish with sesame seeds and spring onion if using. Serve with extra lemon wedges.