Monday, July 1, 2013

Cod with Miso Dill Glaze

This is a very easy recipe that you can prepare using either fresh or frozen cod. Make sure to defrost your cod in a fridge; never on a counter top, in cold water or in a microwave.

  • 2 medium fillets of cod, about one and a quarter pound
  • 1 medium leek (or use 1/2 of large yellow onion as an alternate - the resulting flavor will be more pungent, less sweet)
  • 2 TBSP of white miso
  • juice form 1/2 lemon
  • 1/2 cup of finely chopped dill
  • extra virgin cold pressed olive oil

Slice the leek lengthwise, rinse each segment thoroughly to get rid of dirt and chop finely. Heal oil on medium low heat in a wide saucepan and add leeks. Cover, reduce head to low and let simmer until wilted. In the meantime wash and chop dill, put it in a small bowl, add lemon juice, miso and mix thoroughly. Move leeks in a spot 
that is less hot, increase heat to medium and add fillets to the pan with the skin side up. Brown for couple of minutes, flip over and carefully spread miso glaze all over fillets. Reduce heat, cover and let simmer for about 5 minutes or until cod flakes easily. 

Enjoy, but watch out for small bones just in case.

Serves 4

Suitable for paleo, gluten-free, dairy-free, pesco vegetarian and macrobiotic diets

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