Miso cod with warm fen­nel-and-yuzu salad and nori pota­toes

Country Life Every Week - - Kitchen Garden Cook Fennel -

Serves 4 In­gre­di­ents

4 cod fil­lets 100g white-miso paste

400g pota­toes 1 sheet nori 15g sea salt

25ml olive oil 2 thinly sliced fen­nel bulbs 2 halved and sliced red

onions 15ml yuzu Zest of 1 orange

Mi­cro shiso and oba leaves to serve (op­tional)

Method

Put the cod and the miso paste in a freezer bag, then rub gen­tly so the fil­lets are coated. Leave to mar­i­nate in the fridge for at least a few hours.

Pre­heat your oven to 180˚C/350˚f/gas mark 3. Ar­range the fish on a foil-lined tray and bake for 15–18 min­utes or un­til just cooked.

Peel the pota­toes and cut them into even-sized pieces, then sim­mer in a pan of boil­ing, salted wa­ter un­til ten­der. Mean­while, pass the nori through a spice grinder or roll up and slice thinly with a sharp knife (a grinder is prefer­able as it will cre­ate a ‘glit­tery’ dust). Once the pota­toes are cooked, drain, driz­zle with olive oil and sprin­kle with the nori and sea salt.

Heat the olive oil in a fry­ing pan, then add the fen­nel and red onions, fry­ing gen­tly un­til al­most ten­der. Sea­son, then pour it over the yuzu and add the zest. Stir well to com­bine.

Di­vide the warm fen­nel salad be­tween four plates, top with the cod (I served mine on oba leaves) and add a few shiso leaves. Serve with the nori pota­toes on the side.

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