This recipe is easy, simple and highly nutritious!  Love the saltiness of the miso, mixed with the sweet and sour flavours.  It’s always a big hit and this cod has made it on to the Black Egg (Asia’s version of the Green Egg), where it is smoked – it takes this cod to a whole another level!!

I use a spiralizer for my Zucchini – I found it on Amazon!  It’s been great, but have only used it for Zucchini and Apples so far!  I’m sure there’s so much more you could do with it….watch this space!

I received an excellent tip from my sister-in-law Lisa De Vries – instead of blanching the noodles, which is what I originally used to do, you saute/fry them in butter just to warm them through – this way they don’t go limp and soggy and resemble spaghetti in texture instead, which is great!

Another great tip – you can marinade the cod in the Miso sauce for up to 2 days before cooking it!  I prefer overnight, but you can also marinate 30 minutes to an hour before – all time dependent, but the longer you leave it marinating, the tastier it will be!

Here it is:


4 Cod or Salmon Fillets
1/4 cup Maple Syrup or Honey (if you're Banting)
2 Tbsp's Grainy Mustard
1 Tbsp Dijon Mustard
1 Tbsp Miso Paste (preferably organic)
1 Tbsp Vinegar (Apple Cider or Red Wine Vinegar)
2 tsp's Soy Sauce
1 clove Garlic, grated

Preheat oven to 190 deg C.
Combine all the ingredients to make a marinade.
Place the cod or salmon in the marinade in a glass baking dish, 
cover and place in the fridge for at least 30 minutes.
Place the fish in the oven for 10 to 15 minutes for salmon.  
Cod may take a bit longer - it's ready when it starts to flake.

You can serve the salmon with a lovely fresh salad, or the cod with 
zucchini noodles and broccoli or any lightly steamed vegetables.


As always, your feedback is appreciated!


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