BAKED LING WITH MISO GLAZE

Paint this umami-rich, miso-soy glaze onto your ling, cod or other white fish fillet.  It is only three ingredients and needs just 15 minutes to marinade and adds depth and flavour beyond just salt and pepper, and it does so very quickly

Ingredients

500g  ling or cod fillet

For the Miso-Soy Glaze

1 Tablespoon miso paste (It comes in varying colours, red, white and yellow, that range in saltiness and sweetness).
1 Tablespoon soy sauce
1 Tablespoon olive oil

METHOD

Preheat oven to 190⁰C.

If the skin is on the ling cod, score the skin side with a few slashes with a paring knife about 1 cm deep. This will allow the glaze to penetrate through the skin and keep the fish from curling when cooked.

Mix together glaze ingredients. Rub onto fish and let marinate for 15 minutes.

Place fish fillet on a baking sheet, lined with foil, and rubbed with a bit of oil or non-stick spray.

Roast fish for 10-15 minutes until fish is cooked through or 145 degrees . Time will depend on the thickness of the fillet.

Serve with sautéed broad beans or green beans, with a sesame oil dressing.

Original Recipe Agile test kitchen