Q: Can I use a different type of fish for this recipe?
A: Yes, you can substitute cod with another firm, white fish, but the cooking time may vary.
Q: Is it necessary to use Norwegian Arctic cod for this recipe?
A: While Norwegian Arctic cod is recommended for its texture and flavor, you can use local cod or similar fish available to you.
Q: Can I make this dish without a lemon peel?
A: Yes, the lemon peel is optional. It adds a citrusy aroma, but you can omit it or substitute with a dash of lemon juice.
Q: How can I tell when the fish is properly cooked?
A: The fish should be opaque and flake easily with a fork when it’s done.
Miso Baked Cod
Notes
Ingredients:
- Norwegian Arctic Cod: 200g
- Miso Paste: 1 tablespoon
- Tomatoes: 2
- Lemon Peel: 1 teaspoon
- Butter: 15g
- Thaw the cod and evenly spread miso paste on its surface.
- Chop the tomatoes.
- Arrange the chopped tomatoes on a baking tray.
- Place the cod on top of the tomatoes.
- Add a small piece of butter on top of the cod.
- Sprinkle a little lemon peel over the cod.
- Bake at 180°C (356°F) for 15-20 minutes.
- Once done, transfer to a plate and serve.
- Rich in Omega-3 fatty acids
- High in protein
- Contains vitamins from tomatoes and lemon peel
- Low in carbohydrates
