Japanese Miso-Glazed Cod with Zucchini Noodles

Ingredients

• 200g cod fillet
• 2 medium zucchini, spiralized
• 3 tbsp miso paste (chickpea-based or hatcho)
• 1 tbsp maple syrup
• 1 tbsp mirin or rice vinegar
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1 tbsp coconut oil
• 1 tbsp sesame seeds
• 1 green onion, sliced
• Salt to taste

Method

1. Whisk together miso paste, maple syrup, mirin, ginger, and garlic to form a glaze.
2. Heat coconut oil in a skillet over medium-high heat; sear cod skin-side up for 3 minutes.
3. Flip and brush miso glaze on top; cook 4-5 minutes more until fish flakes easily and reaches an internal temperature of 63°C/145°F.
4. In another pan, warm zucchini noodles with a pinch of salt for 2 minutes.
5. Plate zucchini noodles and top with glazed cod.
6. Garnish with sesame seeds and green onion.