Blue Cod with Miso Glaze & Roasted Cauliflower

Ingredients

For Fish & Glaze

• 4 fillets Blue Cod
  
• 2 tbsp White Miso Paste
• 2 tbsp Tahini
• 1 tbsp Honey or Mirin
• 1 tbsp Rice Vinegar
• 1 tsp Soy Sauce
• 2 tbsp Warm Water
  

For Vegetables

• 1 medium Cauliflower, cut into florets
• 2 tbsp Olive Oil
• 1 tsp Ground Cumin
• 1/2 tsp Tumeric
• Salt & Pepper

For Finish

• Pickled Red Onion (Red Onion + Lemon Juice + Pinch Salt, 15 minute
• Handful of Cilantro and Parsley
• Black Sesame Seeds

Instructions

1. Toss florets with olive oil, cumin, turmeric, salt, and pepper. Roast at 200 °C (400 °F) for 25–30 mins until caramelized.
2. For the glaze, whisk miso, tahini, honey, vinegar, soy, and water until smooth.
3. Preheat oven broiler (or high grill). Place cod fillets on a lined tray, brush generously with glaze. Broil for 6–8 mins until the fish is opaque and the glaze caramelized.
4. Plate cod over roasted cauliflower. Top with pickled onion, sprinkle with black sesame, and garnish with herbs.