Miso-Garlic Cod with Pea Vine Salad

  • 2 T. white miso
  • ½ T. honey
  • ½ T. garlic, minced
  • 1 lb. cod fillets
  • 10 oz. young pea vine, cleaned and chopped - you can substitute other young greens
  • ½ English cucumber, quartered and sliced
  • 1 scallion, sliced thin
  • ¼ c. extra virgin olive oil
  • ¼ c. rice vinegar
  • 1 ½ T. maple syrup
  • 3 T. toasted sesame oil
  • 1 ½ tsp. soy sauce (or gluten free tamari)
  • 1 T. black sesame seeds
  • Mix the white miso, honey, and minced garlic into a paste.

    Spread the paste on the cod fillets and store in the refrigerator while it marinates. Marinate it for at least 30 minutes and up to 24 hours.

    When ready to bake, preheat the oven to 400°F. Spray a roasting pan with cooking spray - I used the bottom half of my broiler pan. Place the cod fillets evenly spaced on the pan and roast, uncovered, for 20 minutes. Flip the fillets halfway through roasting.

    While the fish cooks, assemble the salad. Place the pea vine or other young greens in a large bowl and add the cucumber and scallion; set aside.

    Combine the remaining 6 ingredients (extra virgin olive oil through sesame seeds) in a resealable jar. Seal the jar and shake vigorously to combine. Drizzle some of the dressing onto the greens, cucumbers, and scallions and toss well. Serve by plating some greens and nestling the roasted cod on top. Drizzle with more dressing as desired.

    • Yields: 4 servings
    • Preparation Time: 30 minutes, plus marinating time (varies)