Sesame crusted cod traybake recipe
Sesame crusted cod traybake with miso aubergine and noodles Miso works beautifully with white fish and aubergine in this easy weeknight traybake by Rukmini Iyer. 1 aubergine, cut into large 2.5cm/1in chunks4 tbsp sesame oil2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated40g/1½oz miso paste1 tsp dried red chilli flakes (optional)1 tsp soft dark brown sugar200g/7oz Tenderstem broccoli, cut into thirds2 cod or hake fillets3 tsp mixed black and white sesame seeds2 x packets straight-to-wok thick udon noodles1 lime, juice only 1 aubergine, cut into large 2.5cm/1in chunks 4 tbsp sesame oil 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 40g/1½oz miso paste 1 tsp dried red chilli flakes (optional) 1 tsp soft dark brown sugar 200g/7oz Tenderstem broccoli, cut into thirds 2 cod or hake fillets 3 tsp mixed black and white sesame seeds 2 x packets straight-to-wok thick udon noodles 1 lime, juice only Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the aubergine with 2 tablespoons of the sesame oil in a large roasting tin, then transfer to the oven to roast for 20 minutes.Meanwhile, in a bowl mix together the garlic, ginger, miso paste, chilli flakes (if using), soft dark brown sugar and the remaining 2 tablespoons of sesame oil, then set aside. Blanch the broccoli in a large bowl of just-boiled water for 2 minutes, then drain well. Once the aubergine has had 20 minutes, add the broccoli and half the miso dressing to the tin, and gently stir. Make space for the cod or hake fillets in the middle of the tin, then spread them with the remaining miso dressing. Scatter over the sesame seeds, then return to the oven for a further 15 minutes until the fish is just cooked through. Just before the fish is ready, blanch the straight to wok noodles in a bowl of just-boiled water for 2 minutes. Remove the fish from the tin, then stir the noodles through the vegetables. Add a splash more sesame oil if needed and season with the lime juice. Serve the noodles and vegetables in bowls, topped with the fish. Preheat the oven to 200C/180C Fan/Gas 6. Mix the aubergine with 2 tablespoons of the sesame oil in a large roasting tin, then transfer to the oven to roast for 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Mix the aubergine with 2 tablespoons of the sesame oil in a large roasting tin, then transfer to the oven to roast for 20 minutes. Meanwhile, in a bowl mix together the garlic, ginger, miso paste, chilli flakes (if using), soft dark brown sugar and the remaining 2 tablespoons of sesame oil, then set aside. Blanch the broccoli in a large bowl of just-boiled water for 2 minutes, then drain well. Meanwhile, in a bowl mix together the garlic, ginger, miso paste, chilli flakes (if using), soft dark brown sugar and the remaining 2 tablespoons of sesame oil, then set aside. Blanch the broccoli in a large bowl of just-boiled water for 2 minutes, then drain well. Once the aubergine has had 20 minutes, add the broccoli and half the miso dressing to the tin, and gently stir. Make space for the cod or hake fillets in the middle of the tin, then spread them with the remaining miso dressing. Once the aubergine has had 20 minutes, add the broccoli and half the miso dressing to the tin, and gently stir. Make space for the cod or hake fillets in the middle of the tin, then spread them with the remaining miso dressing. Scatter over the sesame seeds, then return to the oven for a further 15 minutes until the fish is just cooked through. Just before the fish is ready, blanch the straight to wok noodles in a bowl of just-boiled water for 2 minutes. Scatter over the sesame seeds, then return to the oven for a further 15 minutes until the fish is just cooked through. Just before the fish is ready, blanch the straight to wok noodles in a bowl of just-boiled water for 2 minutes. Remove the fish from the tin, then stir the noodles through the vegetables. Add a splash more sesame oil if needed and season with the lime juice. Serve the noodles and vegetables in bowls, topped with the fish. Remove the fish from the tin, then stir the noodles through the vegetables. Add a splash more sesame oil if needed and season with the lime juice. Serve the noodles and vegetables in bowls, topped with the fish. Recipe tips You can use any thick fillet of white fish here – I particularly like hake – and it works just as well with ordinary broccoli as Tenderstem. You can scale up the recipe to serve more if you wish – I find with large fillets of fish, this works fine for two adults and two toddlers.