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£8.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Mix together the broccoli, cabbage, quinoa, 1 tbsp ZOE Daily30+ and the olive oil. Spread out evenly on a large baking tray and roast for 5 minutes.
Meanwhile, mix together the miso, mirin, tamari, ginger and remaining ZOE Daily30+ until combined. Nestle the cod fillets among the vegetables and grains, then spread 1 tsp of the paste over each fillet.
Bake for 15 minutes or until the cod is cooked through and flakes easily, and the vegetables are tender and a little charred.
Stir 2 tbsp water into the remaining miso mixture to make a dressing. Drizzle over the cooked fish and vegetables, then scatter with salad onions and serve.
Try adding other greens such as chopped kale, baby spinach or edamame beans into the mix. Line the baking tray with foil to make light work of the washing up.
Typical values per serving when made using specific products in recipe
Energy | 2,341kJ/ 557kcals |
---|---|
Fat | 12g |
Saturated Fat | 1.9g |
Carbohydrates | 58g |
Sugars | 14g |
Fibre | 16g |
Protein | 44g |
Salt | 3g |
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