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Miso Butter Cod

30 min. | 623 kcal | easy |
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1. Cook the quinoa Take out the butter to let it soften for a few minutes. Preheat the oven to 400°F. Bring a pot of water, along with the bouillon cube, to a boil. Pour in the quinoa and cook for 10-12 minutes. Drain.
2. Setup Chop the garlic.
3. Make the miso butter In a bowl, combine the softened butter with the miso paste and the maple syrup. Children can help with this task, so they can familiarize themselves with the elements that make up the sauce.
4. Cook the cod Spread the miso butter over the cod fillet. Spread the cod fillets on a baking sheet. Bake for 10-12 minutes.
5. Make the sesame spinach In a pan over medium heat, add a drizzle of olive oil. Cook the spinach and the garlic for 1-2 minutes. Place in a bowl, and add the sesame oil, the soy sauce and the sesame seeds. Mix well.
6. Plate your dish Serve the miso butter cod with the quinoa and the spinach. Bon appétit!
2 unit Cod Sirloin(s)
30 ml Miso Paste
1 unit Maple Syrup
30 g Salted Butter
15 ml Grilled Sesame Seeds
1 unit Garlic Clove(s)
15 ml Soy Sauce
200 g Baby Spinach
10 ml Sesame Oil
180 ml Mixed Quinoa
1 unit Vegetable Broth Cube(s)
What you need Pan, bowls, baking sheet.
623 kcal
% daily value
% daily value
carbohydrate 64g
fat 25g
cholesterol 86mg
fiber 8g
protein 37g
saturated 10g
sodium 1342mg
sugar 14g
trans 1g