Paprika-baked cod with miso creamed corn
Baking is the perfect method of cookery for those who are intimidated by cooking fish at home.
SERVES
4
PEOPLE
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
For the miso creamed corn
Remove the other husk of each corn.
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.
Place the cobs in a medium-sized pot and fill with cold water until just covered.
Bring to boil and reduce to a simmer for 20 minutes.
Whilst the corn stock is simmering place a medium wide-based pot on moderate heat.
Warm the oil and add the onion and garlic.
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.
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.
Remove from the heat and finish with lemon juice, zest and parsley.
Keep warm whilst baking the cod.
For the paprika baked cod
Preheat oven to 180°C.
Remove the cod from the refrigerator and pat dry to remove any excess moisture.
Lightly oil a baking tray with some of the rapeseed oil.
Place the fillets of cod on top and sprinkle with the smoked paprika.
Drizzle with the remaining oil and massage to cover the pieces of fish in the smoked paprika.
Season with fine sea salt and bake for 8-10 minutes until the fish is cooked through and holds no resistance when lightly pressed.
Finish each fillet with the zest and juice of a lemon.
Serve with the miso creamed corn on warm plates.
