Servings
Yields 2 cod fillets
Timing
Prep time: 5mins, cooking time: 5mins, Total time: 10mins
Notes / Tips
- Reserve the glaze in the fridge until ready to use.
- Can replace cod with: salmon, pork, duck, or grilled veg.
- Continue to brush glaze on whatever you are cooking so that it caramelizes in layers.
- Pair with our Vegetarian White Truffle Spaghetti Carbonara
Ingredients
- 2 cod fillets (or as many as you need)
- 45g / 3Tbsp White Miso
- 30g / 2Tbsp Soya Sauce
- 50g / 4Tbsp White Truffle Maple Syrup
- 30g / 2Tbsp Water
- Kosher salt for seasoning
- Black pepper for seasoning
- Extra virgin olive oil
Method:
- In a small bowl, whisk together the miso and the water. Then whisk in the truffle maple syrup and the soya sauce.
- Reserve the glaze in the fridge until ready to use.
- Pat fish fillets dry and season well on both sides with kosher salt and black pepper, then brush all over with the truffle maple glaze. Set aside for now.
- Coat the bottom of a large cast iron skillet (or a non-stick skillet) with extra virgin olive oil. Warm skillet over medium-high heat until the oil is just shimmering but not smoking.
- Add fish fillets and grill on one side for about 3 minutes or so without moving it (the underside should look golden and crispy), while brushing the fillet with more glaze so that it caramelizes in layers.
- Then, using a spatula, turn the fillets over to the other side; it should not stick. Grill for another 3 minutes (continue to brush the glaze) or until this side turns nice and crispy as well. Your fish is ready when it turns opaque all the way through and flakes with a fork.
- Add a splash of truffle maple glaze on top and serve fish hot.