Miso butter cod with roasted broccoli
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Miso butter cod with roasted broccoli
Cooking the fish in a parcel with the miso butter ensures none of that rich umami flavour is lost. This butter is very versatile, so it’s worth keeping some in the freezer – try it with salmon and prawns or melted over a seared steak
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
335Kcal
Fat
20gr
Saturates
8gr
Carbs
5gr
Sugars
3gr
Fibre
5gr
Protein
31gr
Salt
1.5gr
Sophie Wyburd
Sophie worked with the highly regarded chef Jeremy Lee and trained at Leiths cookery school before becoming a food stylist. She is now head of food for the MOB Kitchen team, where she spends her days developing delicious and easy recipes anyone can cook
See more of Sophie Wyburd’s recipes
Sophie Wyburd
Sophie worked with the highly regarded chef Jeremy Lee and trained at Leiths cookery school before becoming a food stylist. She is now head of food for the MOB Kitchen team, where she spends her days developing delicious and easy recipes anyone can cook
See more of Sophie Wyburd’s recipes
Ingredients
- 1 garlic clove
- 2 spring onions
- 1 tbsp miso paste* (we used Yutaka)
- 25g soft butter
- 200g Tenderstem broccoli
- 1½ tbsp olive oil
- 2 chunky pieces of cod loin (about 300g)
- ½ lemon, cut into wedges
- cooked brown rice, to serve
Step by step
Get ahead
Prep the miso butter and cod parcels up to 24 hours ahead. You can make a larger quantity of the butter and freeze it in a log shape, ready to slice; it’s delicious melted over steaks, chicken or chops.
- Preheat the oven to 220°C, fan 200°C, gas 7. Finely chop the garlic and finely slice the spring onions. Add the miso paste to a bowl along with the butter, garlic and spring onions, then mix to combine; set aside.
- Put the broccoli in a large roasting tray, drizzle with the oil and sprinkle with a pinch of salt. Roast for 5 minutes initially while you prep the fish parcels.
- Tear off 2 rectangles of kitchen foil. Place a cod loin fillet in the centre of each, lightly season, then spoon the miso butter on top. Seal the foil parcel around the fish in a tent shape (don’t wrap it up too tightly). Remove the broccoli tray from the oven and nestle your cod parcels in amongst the veg. Return to the oven and roast for a further 12 minutes.
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Open up the parcels, squeeze lemon wedges over and serve the roasted broccoli and the miso-butter cod with brown rice.
*Check your miso is gluten-free, if required.
