Nutari
Ginger-Miso Cod en Papillote
Delicate cod fillet steamed in parchment with miso, fresh ginger, and shiitake mushrooms, releasing fragrant steam when opened at the table.
240kcal
28gProtein
6gCarbs
11gFat
1gFibre
Ingredients
- 2 cod fillets (150g each)
- 2 tbsp white miso paste
- 1 tbsp mirin (gluten-free)
- 1 tbsp sake
- 1 tbsp grated fresh ginger
- 100g shiitake mushrooms, sliced
- 2 scallions, thinly sliced
- 2 slices yuzu or lemon
- parchment paper
Method
- Preheat oven to 180°C (350°F).
- Whisk white miso, mirin, sake, and ginger in a small bowl.
- Cut two large squares of parchment paper. Place one cod fillet on each, then layer mushrooms and miso mixture on top.
- Fold parchment edges to seal tightly, leaving room for steam.
- Bake for 12–14 minutes until parchment puffs slightly.
- Carefully open parchment (watch for steam), garnish with scallions and yuzu, and serve in packets.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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