Miso Butter Cod & Greens

• Cod(320 g)
• Miso paste(30 g)
• Butter(25 g)
• Lemon(1)
• Olive oil(1 tbsp)
• Garlic(2 cloves)
• Baby Spinach(200 g)
• Green Onions(2)optional
• Sesame seeds(6 g)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Garlic}. Thinly slice {Spring Onion}. Cut {Lemon} into wedges.

   ~5 min

2. 2

   Make the glaze: in a small bowl, mash {Miso paste} with softened {Butter}, then loosen with {Water} until glossy and brushable.

   ~5 min

3. 3

   Pat {Cod} dry. Season all over with {Salt} and {Black pepper}.

   ~2 min

4. 4

   Heat {Olive oil} in a large nonstick frying pan over medium-high heat. Add {Cod} and cook for 3 minutes. Flip, brush the top generously with the miso-butter glaze, and cook 3 more minutes, brushing once more as it finishes.

   ~6 min

5. 5

   Transfer the {Cod} to plates (or a warm plate to hold). In the same pan, add remaining glaze and {Garlic}; cook for 30–45 seconds, stirring. Add {Baby Spinach} and toss until just wilted, 1–2 minutes. Squeeze in {Lemon} to taste.

   ~4 min

6. 6

   Divide the garlicky spinach between plates, set the glazed {Cod} on top, and finish with {Spring Onion} and {Sesame seeds}. Add extra {Lemon} wedges at the table.

   ~3 min