Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
20 mins plus marinating
Not Too Tricky
serves 4
About the recipe
This is my version of the Japanese classic, blackened cod. Tender pieces of fish marinated in soy and miso, then grilled until golden. Simply delicious.
Recipe From
Ingredients
COD
3 tablespoons runny honey
3 tablespoons low-salt soy sauce
3 tablespoons white miso paste
1 teaspoon sesame oil
4 x 150g fillets of cod, skin on, scaled and pin-boned, from sustainable sources
extra virgin olive oil
2 sprigs of fresh coriander
PICKLE
6 radishes
1 fresh bird’s-eye chilli
6 spring onions
4 heaped teaspoons pickled ginger, plus pickling liquor
1 tablespoon rice vinegar
Method
- In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water. Boil and simmer until golden, stirring regularly. Remove from the heat and leave to cool.
- Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
- Just before you cook the fish, finely slice the radishes and chilli (deseed, if you like) and place in a bowl.
- Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt, and mix up. Finely slice and stir in a few coriander leaves.
- Preheat the grill to full whack. Place the fish on a baking tray, skin-side down, and grill for 6 minutes, or until beautifully golden and a little bit caught around the edges.
- Serve the fish flesh-side up, spooning over any leftover juices from the tray, with a delicate spoonful of the pickle, a little drizzle of extra virgin olive oil and a few freshly picked coriander leaves. Really nice with steamed greens – such as tenderstem broccoli, pak choi, asparagus or sugar snap peas – on the side.
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