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Ant & Dec's blackened cod
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Total Time:
20 minutes
Succulent black cod marinated in soy and miso, grilled to golden perfection. Truly delightful.
Ingredients:
  • 3 tablespoons runny honey
  • 3 tablespoons low-salt soy sauce
  • 3 tablespoons white miso paste
  • 1 teaspoon sesame oil
  • 4 x 150g fillets of cod skin on, scaled and pin-boned, from sustainable sources
  • extra virgin olive oil
  • 2 sprigs of fresh coriander
  • 6 radishes
  • 1 fresh bird’s-eye chilli
  • 6 spring onions
  • 4 heaped teaspoons pickled ginger plus pickling liquor
  • 1 tablespoon rice vinegar
Instructions:
  • 1. Combine honey, soy sauce, miso, sesame oil, and water in a small pan. Boil until golden, stirring occasionally. Let cool. Transfer the marinade to a large bowl, add fish, cover, and refrigerate for at least 2 hours, ideally overnight. 2. Before cooking, thinly slice radishes and chili, and place in a bowl. Slice spring onions, pickled ginger, and add to the bowl with 3 tbsp of ginger liquor, rice vinegar, sea salt, and coriander leaves. 3. Preheat the grill. Place fish on a baking tray, skin-side down, and grill for 6 minutes until golden. Serve fish flesh-side up with leftover tray juices, pickle, olive oil, and coriander leaves. Enjoy with steamed greens like broccoli or asparagus.

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