Miso Cod Fillet with Tenderstem Broccoli
Miso is made from soy beans and fermented, which makes it both probiotic and prebiotic.
Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.
Serves 1 - Metabolic Types (Di, I, C, De, T, O, S)
Ingredients
120g cod fillet
2 tsp white miso paste
2 tbsp tamari
Juice of 1 lime
120g Tenderstem broccoli
¼ tsp coconut oil
½ red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
1cm piece of fresh ginger, peeled and grated
½ tsp sesame seeds
Method
Whisk together the miso, a tablespoon of the tamari and the lime juice in a bowl. Lay the fish in the bowl and turn to coat in the marinate. Cover and leave to marinate in the fridge for at least 2 hours. Remove
from the fridge 30 minutes before cooking.Heat the grill to its highest setting, then place the fish onto a foil-lined tray. Grill for 6–8 minutes or until the flesh flakes easily. The cooking time will depend on the thickness of the fillet.
Meanwhile, blanch the broccoli in boiling water for 2 minutes, then transfer to a bowl of iced water. Heat a large frying pan over a medium heat and add the coconut oil. Once hot, add the chilli, garlic and ginger and cook for 2 minutes, stirring frequently.
Drain the broccoli and add to the pan along with the remaining tablespoon of tamari and the sesame seeds. Toss everything together and cook until the broccoli is al dente.
Serve the broccoli with the grilled cod and pour over any remaining sauce from the pan.
Optional carb: mix cooked buckwheat noodles into the sauce with the broccoli. (For all optional carb weights, refer to page 154 of my book).
