NUTRITION

SERVINGS

INGREDIENTS

9 oz Pacific cod fillet

1 bunch Asparagus spears

1 tbsp White miso paste

1 tsp Honey

1 tsp Tamari

1 tsp Fresh ginger

1 tsp Toasted sesame oil

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together the white miso paste, honey, tamari, grated fresh ginger, and toasted sesame oil until the glaze is smooth.

• 3

  Trim the woody ends off the asparagus and place the spears on one side of the prepared baking sheet.

• 4

  Drizzle the asparagus with extra virgin olive oil and season with sea salt and black pepper, tossing to coat evenly.

• 5

  Place the cod fillet on the other side of the baking sheet and generously brush the top and sides with the miso glaze.

• 6

  Roast in the oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.

• 7

  Switch the oven to broil for the last 1-2 minutes to achieve a beautiful golden-brown caramelization on the miso glaze.