Springtime miso cod on a bed of greens

Springtime Miso Cod by Rose Ferguson

We asked Rose Ferguson to whip us up a quick-and-easy, gut-loving spring dinner. 

"Miso is amazing for gut health! The fermentation process involved in the production of miso promotes levels of beneficial bacteria, known as probiotics. Broccoli is a cruciferous vegetables which supports phase 1 and 2 detoxification to rid the body of excess hormones and toxins. Cod is a great oily fish full of omega 3 fats which is a natural anti-inflammatory and also great for the brain." Rose.

A bowl of springtime miso cod on a bed of tenderstem broccoli


1 miso soup sachet - I used clear spring 
1 tbsp Japanese brown rice vinegar
1 tbsp mirin
1 lime, juiced
A couple of pinches dried chilli flakes
8 spears tenderstem broccoli
3 spring onions, trimmed then thickly sliced
100g green beans, trimmed then thickly sliced
150g edamame 
2 tsp unsalted butter, softened
1 tbsp brown miso
1 tbsp black sesame seeds 
2 chunky cod fillets


Heat the oven to 180C. Empty the miso soup sachet into a jug and top up with 400ml of boiling water. Stir in the  vinegar, mirin, lime juice and chilli flakes.

In a deep roasting tin, add together the broccoli to make two rafts for the fish. Scatter the rest of the green veg around and pour over the miso stock.

Mash together the butter, brown miso and sesame seeds  with some pepper. Spread 1/2 over the top of each cod fillet, then sit each on top of a broccoli raft. Roast for 20 minutes until the cod flesh is just flaking, and the veg is just cooked but still a little crunchy.