"This meal is ideal for impressive, yet straightforward, midweek dining. You use the same pan to cook the rice and vegetables before adding fillets of cod, which are then steamed to perfection. The seasonal vegetables from the Tesco Finest range add a burst of colour to this dish and bring lovely layers of flavour the rainbow carrots are sweet and vibrant and the cavolo nero, rich and peppery."
"In a bowl stir together the softened butter, miso and mirin, then set aside. On a hob, heat a lidded, deep oven-proof frying pan and toast the sesame seeds until golden, then set aside. Heat the oven to 200C (180C fan)/390F/gas 6. Add the oil to the pan and fry the shallots over a medium heat for 10 minutes or until softened."
"Add the garlic and ginger and cook for 4 minutes. Stir in the cavolo nero and cook for 5 minutes. Add the carrots, rice and water, bring to a simmer then pop a lid on and cook over a low heat for 10 minutes. Stir everything together, adding the soy. Pat the cod dry with kitchen paper then spread with the miso butter."
A single pan method combines basmati rice and seasonal Tesco Finest vegetables, then seals and steams cod loins topped with miso butter. Sesame oil, toasted sesame seeds, ginger and garlic build an aromatic base while cavolo nero and rainbow carrots add peppery and sweet contrasts. Rice simmers with water and soy, then the miso-buttered cod is nestled on top and baked briefly before resting to finish steaming. The recipe serves four, takes about 30 minutes prep and 50 minutes total cook time, and suggests an Assyrtiko wine pairing.
Read at www.theguardian.com
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