Miso cod Recipe with Broccoli, Sesame and Beans

Miso-buttered cod with broccoli, sesame and beans

  • serves 2
  • Easy

The umami flavour from Japanese miso paste gives this nourishing baked cod a rich and warming flavour


This nourishing miso fish recipe with broccoli and beans offers a light, umami-flavoured dinner. Protein can be a little challenging to digest, especially if your gut isn’t in the best of shape – eating it alongside fibre-rich greens promotes bacterial abundance to aid the process of digestion and absorption. Try more recipes for a healthy gut.



  • miso soup sachet 1
  • sesame oil 2 tsp
  • Japanese rice vinegar 1 tbsp
  • mirin 1 tbsp
  • lime 1, juiced
  • dried chilli flakes a couple of pinches
  • tenderstem broccoli 8 spears
  • spring onions 3, trimmed then thickly sliced
  • green beans 100g, trimmed then thickly sliced
  • edamame (soya beans) 150g, (see notes below)
  • unsalted butter 2 tsp, softened
  • brown miso 1 tbsp
  • sesame seeds (black, white or a mixture) or furikake seasoning 1 tbsp, (see notes below)
  • chunky cod fillets 2


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Empty the miso soup sachet into a jug and top up with 400ml of boiling water. Stir in the sesame oil, vinegar, mirin, lime juice and chilli flakes.

  • Step 2

    In a deep roasting tin (about 20 x 30cm), group together the broccoli to make two rafts for the fish. Scatter the rest of the green veg around and pour over the miso stock.

  • Step 3

    Mash together the butter, brown miso and sesame seeds or furikake 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.

Nutritional Information

  • Kcals 465
  • Fat 16.9g
  • Saturates 4.6g
  • Carbs 18.9g
  • Sugars 8.8g
  • Fibre 12g
  • Protein 53.4g
  • Salt 3.2g