Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.