Ant & Dec's blackened cod

Name: Ant & Dec's blackened cod
Total time: 20 min
Yield: 4
Ingredients: 3 tablespoons runny honey; 3 tablespoons low-salt soy sauce; 3 tablespoons white miso paste; 1 teaspoon sesame oil; 4 x 150g fillets of cod skin on, scaled and pin-boned, from sustainable sources; extra virgin olive oil; 2 sprigs of fresh coriander; 6 radishes; 1 fresh bird’s-eye chilli; 6 spring onions; 4 heaped teaspoons pickled ginger plus pickling liquor; 1 tablespoon rice vinegar

with a radish, chilli & ginger pickle

Dairy-freedf

“This is my version of the Japanese classic, blackened cod. Tender pieces of fish marinated in soy and miso, then grilled until golden. Simply delicious. ”

Serves 4

Cooks In20 minutes plus marinating

DifficultyNot too tricky

Nutrition per serving

Calories 231 12%
Fat 4.1g 6%
Saturates 0.7g 4%
Sugars 19g 21%
Salt 2.9g 48%
Protein 29g 58%
Carbs 20.4g 8%
Fibre 0.7g -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Ingredients

COD
3 tablespoons runny honey
3 tablespoons low-salt soy sauce
3 tablespoons white miso paste
1 teaspoon sesame oil
4 x 150g fillets of cod , skin on, scaled and pin-boned, from sustainable sources
extra virgin olive oil
2 sprigs of fresh coriander
PICKLE
6 radishes
1 fresh bird’s-eye chilli
6 spring onions
4 heaped teaspoons pickled ginger , plus pickling liquor
1 tablespoon rice vinegar

Tap For Method

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

Watch the show

Tap For Ingredients

Method

In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water. Boil and simmer until golden, stirring regularly. Remove from the heat and leave to cool.
Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
Just before you cook the fish, finely slice the radishes and chilli (deseed, if you like) and place in a bowl.
Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt, and mix up. Finely slice and stir in a few coriander leaves.
Preheat the grill to full whack. Place the fish on a baking tray, skin-side down, and grill for 6 minutes, or until beautifully golden and a little bit caught around the edges.
Serve the fish flesh-side up, spooning over any leftover juices from the tray, with a delicate spoonful of the pickle, a little drizzle of extra virgin olive oil and a few freshly picked coriander leaves. Really nice with steamed greens – such as tenderstem broccoli, pak choi, asparagus or sugar snap peas – on the side.