Quick ideas
Miso baked fish with spring greens and noodles
Quick enough for a weeknight, this Asian-style recipe for salmon or white fish has a lovely balance of sweet and salty flavour. Miso paste is fairly readily available in shops, or order some with your veg box. Instead of it you could use a tablespoon of soy sauce mixed with freshly grated ginger and chopped garlic.
Ingredients
- 350-400g salmon or sustainable white fish, use one with large flakes like pollack or sea bass, in two portions
- a little oil for greasing and frying, e.g. sunflower
- 1 tbsp miso paste
- juice of 1 lemon
- 1 tsp caster sugar
- 200g dried Asian style noodles, use soba or udon if you can get them, if not, any egg or rice noodle will be fine
- 1 tbsp sesame oil
- 1 red chilli, chopped (remove the seeds if you prefer less heat)
- 150-200g spring greens, washed and shredded (remove any tough stalks)
- salt and pepper
Method
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Step 1
Heat oven to 190°C/Gas 5. Put the salmon skin side down in a lightly oiled baking dish. In a small bowl, mix the miso, half the lemon juice, caster sugar, and some freshly ground black pepper together and pour over the salmon.
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Step 2
Bake in the oven for about 8 minutes, or a little more, until just cooked through, depending on the thickness of the fish pieces.
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Step 3
While the fish is cooking, cook the noodles according to the packet instructions. Drain and toss in the sesame oil.
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Step 4
Heat a little oil in a large pan (a frying pan is ideal), add the spring greens and chilli and fry until the greens have wilted, about 3-4 minutes. Toss with the noodles and the rest of the lemon juice. Serve the salmon on top of the noodles.
