This Sirtfood Diet Miso Marinated Baked Cod recipe is the perfect weekday dinner for one.
1 tbsp mirin
1 tbsp extra virgin olive oil
200g skinless cod fillet
20g red onion, sliced
40g celery, sliced
1 garlic clove, finely chopped
1 bird’s eye chilli, finely chopped
1 tsp finely chopped fresh ginger
60g green beans
50g kale, roughly chopped
1 tsp sesame seeds
5g parsley, roughly chopped
1 tbsp tamari (or soy sauce if not avoiding gluten)
1 tsp ground turmeric
Mix the miso, mirin and 1 teaspoon of the oil. Rub all over the cod and leave to marinate for 30 minutes. Heat the oven to 220ºC/gas 7.
Bake the cod for 10 minutes.
Meanwhile, heat a large frying pan or wok with the remaining oil. Add the onion and stir-fry for a few minutes, then add the celery, garlic, chilli, ginger, green beans and kale. Toss and fry until the kale is tender and cooked through. You may need to add a little water to the pan to aid the cooking process.
Cook the buckwheat according to the packet instructions with the turmeric for 3 minutes.
Add the sesame seeds, parsley and tamari to the stir-fry and serve with the greens and fish.
Extract from The Sirtfood Diet by Aidan Goggins and Glen Matten, published by Yellow Kite, £9.99