Ingredients
- 4 cod fillets, skinned
- 4 tbsp miso paste
- 1 tbsp soy sauce
- 2 tbsp vegetable oil (plus 1 tbsp to fry the fish)
- 1 tbsp honey
- 1 head of green cabbage, sliced
- 4 tbsp salted butter
- For the beurre blanc:
- 2 shallots, finely chopped
- 150ml white wine
- 150ml cream
- 200g butter
- Salt and pepper
- Season the cod fillets with salt and pepper. In a small bowl, mix together the miso, soy sauce, honey and vegetable oil until smooth. Heat a non-stick skillet over medium-high heat. Add a tablespoon of oil and swirl to coat the surface of the pan.
- Add the cod fillets, skin side down, and cook for three minutes until the skin is golden brown and crisp. Brush the miso glaze generously over the top of each fillet and flip them over in the pan. Continue to cook for another three minutes or until the fish is cooked through and the glaze is caramelised. Set aside to rest.
- In the same pan, add the green cabbage and salted butter, and cook for eight minutes until soft.
- In a separate pan, add the shallots and white wine and reduce to a syrup. Add the cream and butter and cook until a thick sauce is formed. Season with salt and pepper. Serve with the cod and cabbage.
