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Preheat the oven to 200°C, gas mark 6. Put the aubergine on 1 side of a baking tray, drizzle with ½ tbsp oil and cook for 10 minutes. Lay the cod on the other side; drizzle over the sachet of miso sauce. Cook for a further 15 minutes until the cod is cooked through and flakes easily. Add the pak choi to the aubergine for the final 3 minutes of cooking, drizzling over the remaining ½ tbsp oil.
Meanwhile, in a bowl, whisk together the soy sauce, ½ tbsp rice vinegar and the honey. Cook the rice according to pack instructions, stir through the remaining 1 tsp rice vinegar, then divide between 2 plates. Toss the vegetables in the soy dressing and add to the plates with the miso cod. Scatter over the sesame seeds and serve with sushi ginger, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,882kJ/ 447kcals |
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Fat | 12g |
Saturated Fat | 1.2g |
Carbohydrates | 58g |
Sugars | 9.4g |
Fibre | 7.1g |
Protein | 25g |
Salt | 2g |
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