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