Aishling Moore: This baked cod is perfect for beginners

Aishling Moore's Baked cod with miso creamed corn. Picture: Chani Anderson

This weekend’s recipe: Paprika-baked cod with miso creamed corn is super straightforward and very rewarding.

Baking in a preheated oven produces excellent results, achieving a piece of fish that has consistent texture throughout and has none of the hassle of fish fillets sticking or pans smoking with frying.

I have used cod on this occasion, as it was what was available, but hake, ling and particularly pollock are very well suited to this process of cookery.

I bake fish at home often; last weekend it was a couple of fillets of hake. They were skinned and topped with panko bread crumbs, chopped flat leaf parsley, dill and the zest of a lemon before baking in a preheated oven.

At the restaurant, the whole team eats together every day at 16:30. If we’re eating fish, it’s usually sprinkled with smoked paprika like I have here and served with a side of warm lemony cannellini beans that have been finished with lots of fresh herbs.

To accompany this weekend’s cod, I have thrown together a wonderful little side of miso creamed corn.

The salty and umami miso pairs so well with the sweet kernels of corn. I first had this combination at a Korean restaurant called Miss Kim in Ann Arbor, Michigan when I was there on a work trip.

There are plenty of varieties of miso available. I have used a blond miso here. which is pale in colour and a little more subtle in flavour.

The corn stock added in the final parts of this dish makes a significant difference to the end result. Simmering like so extracts natural sugars from the corn and a distinctive starchiness that thickens the whole dish.

Paprika-baked cod with miso creamed corn

recipe by:Aishling Moore

Baking is the perfect method of cookery for those who are intimidated by cooking fish at home.

Servings

4

Course

 Main

Ingredients

• For the miso creamed corn

• 4 whole corn on the cob

• 2 tbsp golden rapeseed oil

• 1 onion, finely diced

• 2 cloves garlic, minced

• 100ml white wine

• 1 tbsp miso

• 100g crème fraiche

• 1 tbsp chopped flat leaf parsley

• black pepper

• For the paprika cod

• 4x 110g fillets of cod (skin removed and pin-boned)

• 2 tsp smoked paprika

• 2 tbsp golden rapeseed oil

• Fine sea salt

• 1 lemon juice and zest

Method

1. For the miso creamed corn

2. Remove the other husk of each corn.

3. Using a large chef’s knife, trim the stem end of the corn so it's flat and place upright. Run the knife down to free the corn kernels from the cob.

4. Place the cobs in a medium-sized pot and fill with cold water until just covered.

5. Bring to boil and reduce to a simmer for 20 minutes.

6. Whilst the corn stock is simmering place a medium wide-based pot on moderate heat.

7. Warm the oil and add the onion and garlic.

8. Sweat without colour for 5 minutes until softened. Add the wine and reduce by two-thirds. Add the corn kernels and season with black pepper.

9. Add 200ml of the corn stock and simmer until the corn is tender, then add the crème fraiche and miso and mix well to disperse the miso.

10. Remove from the heat and finish with lemon juice, zest and parsley.

11. Keep warm whilst baking the cod.

12. For the paprika baked cod

13. Preheat oven to 180°C.

14. Remove the cod from the refrigerator and pat dry to remove any excess moisture.

15. Lightly oil a baking tray with some of the rapeseed oil.

16. Place the fillets of cod on top and sprinkle with the smoked paprika.

17. Drizzle with the remaining oil and massage to cover the pieces of fish in the smoked paprika.

18. Season with fine sea salt and bake for 8-10 minutes until the fish is cooked through and holds no resistance when lightly pressed.

19. Finish each fillet with the zest and juice of a lemon.

20. Serve with the miso creamed corn on warm plates.

Fish Tales

Remove the fish from the refrigerator 15
minutes before you intending on cooking; this will allow for even cooking.

Keep the skin of the fish attached if you’re nervous of sticking or the fish falling apart. Once cooked you can simply peel the skin off of the fillet.

Swap smoked paprika for sweet paprika, add a little dried oregano or a pinch of chilli powder if you wish.

·Season cautiously when working with miso as it is naturally high in salt.

You’ll find miso in most supermarkets and health food shops nowadays.

The fish can be marinated in advance, do allow the fish to sit at room temperature before baking in the oven for best results.