Sunday Paper Dinner Table: Miso-Glazed Cod

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Serves 4

5 tablespoons white miso paste

2 tablespoons mirin

1½ tablespoons sugar

1 tablespoons soy sauce

1-inch piece of fresh ginger, peeled and finely grated

4 (7-ounce) cod fillets, skin on and pinboned

12 ounces Broccolini, trimmed

1 tablespoon olive oil

For the cucumber pickle

1 cucumber

1⁄4  cup rice vinegar

1 tablespoon superfine sugar

Large pinch of salt

To serve

Pickled ginger

2 tablespoons furikake seasoning

Japanese white miso has a wonderfully deep, savory richness and makes a great glaze for fish like cod and salmon. In the not too distant past, it was available only in Asian shops or from specialty sites online, but these days it can be found in most supermarkets. You can use it to flavor soups or poaching broths, salad dressings, stir-fries, or marinades, so keeping some in the fridge can be the starting point for many meals.

• Preheat the oven to 450°F.
• Combine the miso, mirin, sugar, soy sauce, and ginger in a shallow dish just big enough to hold the four pieces of fish. Coat both sides of the fish in the marinade, then leave it to marinate, flesh side down, for 10
• Meanwhile, place the Broccolini on a small baking sheet in a single layer, drizzle over the olive oil, and toss to coat.
• To make the pickle, use a mandoline or food processor to slice the cucumber into very thin rounds. Place them in a bowl, add the rice vinegar, sugar, and salt, and mix well. Leave to sit for 10
• Put the fish onto a small baking sheet and place on the top shelf of the oven along with the sheet of Broccolini and cook for 15.
• Remove the fish from the oven. If there are any areas where the glaze hasn’t browned, run a blowtorch over the surface until evenly.
• Drain the cucumber and plate the cod with the Broccolini and a spoonful of pickled Add some pickled ginger and sprinkle with furikake seasoning to serve.

Excerpted from the book Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less by Gordon Ramsay. Copyright © 2019 by Gordon Ramsay. Reprinted with permission of Grand Central Publishing. All rights reserved.  

This recipe was featured in the September 13 edition of The Sunday Paper. The Sunday Paper Inspires Hearts and Minds to Rise Above the Noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.