Miso & Orange Cod

Miso & Orange Cod

I served this with stir-fried vegetables and jasmine rice.

Serves 2

Marinating time: 2+ hours

Cooking time: 6 minutes


1/2 bottle Orange, Miso & Ginger Oriental Dressing 

2 thick cod fillets, skin on, no bones



1. Put the sauce and fish into a large bowl and coat the fish.

2. Cover the bowl and marinate in the fridge for at least two hours, or overnight if you can.

3. Remove the fish from the bowl and place it skin side down on a wire oven shelf. Position as the top shelf of your oven, above a grill tray lined with tin foil. The grill tray will catch any drips from the fish on the top shelf.

5. If you’re stir-frying veg, add the leftover sauce to the wok too. Make sure the sauce reaches a high heat, because it’s touched raw fish. You can fry your veg whilst the fish cooks.

6. Turn the grill temperature all the way up and grill the fish for 4-6 minutes. 4 minutes for half inch thick fillets and 6 minutes for thicker. The fish is cooked when it turns opaque white and flakes apart when poked with a fork.

7. If you want to, you can heat some extra sauce in the microwave or a saucepan and drizzle it over the cod when you serve it.

8. Serve skin side down and enjoy!

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