Some Gulf of Georgia Cannery staff are members of the SeaChoice Ambassadors program. A program working toward the dissemination of information for making educated and sustainable seafood purchasing choices. After yesterday’s meeting, I was inspired to look into a fellow Ambassador’s food blog, and seek out sustainable recipes for our weekly Scrumptious Seafood post. This recipe is from Melodie Fury’s site, GourmetFury.com
Mushroom and Miso Cod
- 2 cod fillets (look for Pacific cod caught with trap, pot or long-line methods).
- 1 small eggplant or several baby eggplants
- 2 servings of your favourite mushrooms
- 1 bunch of green onions
- 2 tbs white miso paste
- 1 tbs mirin
- 2 tsp light soy sauce
- 1 tsp maple syrup
- 1/2 tsp sesame oil
This is a fast mid-week meal that can be prepared in just 20 minutes.
Before you head out to work in the morning, take 5 minutes to marinate your fish fillets. Combine all of the marinade ingredients in a shallow dish and add the cod. Cover and refrigerate.
When you come home, your fish is thoroughly infused with flavour and is ready to go. Remove it from the fridge to let it come to room temperature while you prepare the other ingredients.
Simply cut up your vegetables and layer them onto parchment paper. Place the fish on the bed of eggplants and green onions, and top it with the mushrooms.
Wrap everything up en papillote*, and bake it in the oven (400°F) for 12-15 minutes. Enjoy with a side of steamed Japanese rice.
*En papillote is a cooking method of folding or wrapping food in parchment paper for baking.