Ingredients – serves two
2 cod fillets
2 tbsp brown miso paste
1 tbsp coconut aminos
100g buckwheat noodles
1 tbsp ghee
250g roasted tendersteam broc
2 tbsp kimchi
1 tsp garlic granuals
1 tbsp sesame seeds
Preheat the oven to 210 degrees.
Chop the broccoli stalks into four and pop in a roasting dish. Roast for 10 minutes.
Place the cod loins on a lined baking tray.
Mix the miso and aminos together in a bowl and spread equally on each cod fillet. Wrap the fillets up in the parchment to stop any juices spilling out and place in the oven for 20 minutes.
After the broccoli has roasted, pour it into a pan with the ghee, spinach, kimchi and garlic and fry until soft and charred – over a medium heat.
Meanwhile cook the noodles in a pan of boiling water for 10 minutes.
Stir the sesame seeds through the broccoli mix and then divide between two bowls.
Drain the noodles and divide these between the two bowls too.
Top with the roasted miso cod fillets and pour over any juices.