Miso Cod and Roasted Veggies

This recipe was life-changing for me to change my viewpoint of cod.  I mean I've enjoyed some pretty amazing cod at some spectacular restaurants in New York but aside from that, I've never had a thing for it.  I don't do fish often and when I do I don't typically choose cod.  However, because I was cruising the aisle at the local grocer I noticed some frozen wild cod and thought I'd give it a try.  Now this was a challenge because I had to make it tasty!  So I came home, went through all of my spices, oils and etc. and came up with a little marinade concoction that actually turned out to be quite delightful!    

The first thing I did was started mixing things together and doing the finger test to ensure it was edible.  After several adds, I came to this miso honey glazed marinade.  Now, after I added everything together, I put it in a jar with a top so I could mix it well.  Once it was mixed properly and my cod was fully defrosted after a night in the fridge, I put them both in a ziploc bag and left in the fridge most of the day. 

When I got home from picking up my  baby, I started the roasting and cooking process.  I cut up my veggies, poured on the marinade and set in in the oven to 425 for about 30 minutes.  While that was cooking I started the cod on the stove and dumped the entire marinade into the pan to cook covered for about 10 minutes then uncovered for another 10 - adding the chopped pistachios and almonds.

Meanwhile, while the cod and veggies are cooking I decided I needed a grain so I started boiling water for the barley I had in the cupboard and decided we needed to throw that in to the mix.  

So here we are with a complete meal cooked in about 45-60 minutes in total - including prep time!  

Also, something to note, I got two days out of this meal and I like to carb cycle, which I can get into more, but for this purpose note I have cooked barley on here and a kale salad base the second night.  I like to mix it up and it changes the ordinary leftovers by adding a simple new ingredient and more veggies which is always a plus!

Ingredients for the Marinade:

• 1/2 Liquid aminos or gluten free soy sauce 
• 1/2 cup apple cider vinegar
• 1 tsp sea salt
• 1 tsp cracked pepper
• 2 tbsp sesame oil (or olive oil is fine here)
• 1 tsp honey

Place into a jar with lid and shake or in a bowl and stir.  I prefer shaking because it mixes better with the honey.

Ingredients for Miso Cod:

• Use above mixture and double if you find its not enough.  I used 4 pcs of cod and I doubled it. 
• 1 tsp cracked pepper
• 1 tbsp sesame oil 
• 2 tbsp chopped nuts ( I used pistachios and almonds)

Vegetable Medley:

• 1/2 sliced red onion
• 1 cup chopped brussel sprouts
• 2 chopped cloves garlic
• 2 zucchini chopped
• 1/2 marinade mixture

Barley Side - Day 1

• 4 cups water
• 1 cup barley
• 1 tsp sea salt

Kale Side - Day 2

• 2 handfuls of chopped kale
• 1 tbsp olive oil
• 1 tsp pepper

Directions:

1. Marinate cod in 1/2 marinade for 2-3 hours.  Remove from fridge and put into deep stove top pan to saute.  Pour all contents from bag into pan and set on medium heat covered for 10 minutes or until most of liquid is absorbed.  Then remove the cover and continue sauteing on medium heat for another 10-15 minutes or until liquid is complexly absorbed.  Top with chopped nuts.
2. Chop all veggies and place on flat baking sheet.  Top with 1/2 marinade and mix to ensure veggies are coated.  Cook on 425 for 30 minutes
3. Day 1 - While fish and veggies are cooking boil approx 4 cups of water add a pinch of salt and add about 1 1/2 cups barley.  
4. Day 2 - take your chopped kale, olive oil and pepper and massage with hands in a bowl for 5 minutes until leaves are nice and smooth.

Makes approx 4 servings.