Author Notes
There was a time I trembled at the thought of cooking fish...I was scared stiff the result would be slippery, stinky or Sahara-like dry. Well, thanks to Lisa, who created this Asian-inspired recipe of Orange Miso Cod and Soba Noodle Salad, I have conquered my cookafishaphobia. I feel so silly...how could I have feared this easy-to-make, delicate orange miso glazed cod perched atop a salad of Japanese soba noodles, juicy orange slices and fresh basil? —bitememore
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Ingredients
- Soba Noodle Salad
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8 ounces
soba noodles
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4 tablespoons
white miso paste, mild
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3 tablespoons
rice vinegar
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2 tablespoons
fresh orange juice
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2 tablespoons
canola oil
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1 tablespoon
honey
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1 teaspoon
finely grated fresh ginger
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2
medium oranges, peeled and cut into segments
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2 tablespoons
thinly sliced fresh basil
- Orange Miso Cod
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4
(6-7oz) cod fillets
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1/4 cup
white miso paste, mild
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1 tablespoon
fresh orange juice
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1 teaspoon
soy sauce
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1 teaspoon
brown sugar
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1/2 teaspoon
orange zest
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sesame seeds, for garnish
Directions
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For the soba noodles, in a large pot, bring water to a boil. Generously salt boiling water. Cook soba noodles until tender, 5-6 minutes. Drain and rinse under cold water. Place noodles in a medium mixing bowl and set aside.
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In a small bowl, whisk miso paste, rice vinegar, orange juice, canola oil, honey and ginger. Pour over soba noodles and add orange segments and basil. Toss gently to combine. Set aside.
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For the cod, preheat oven to 425ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Pat the cod dry with paper towel and place skin side down on baking sheet. In a small bowl, whisk miso paste, orange juice, soy sauce, brown sugar and orange zest. Divide mixture among fillets and spread evenly over the top of the fish. Bake 9 minutes or until the fish is cooked through. Place under broiler for 1 minute to lightly brown the top. Remove from oven.
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To serve, place fish over soba noodles and sprinkle with sesame seeds.
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