Cod in Miso
Cod offers light protein and iodine, while miso adds deeper umami without a heavy sauce. The fish turns tender, lightly sweet-salty, and works very well for a quick low-carb dinner.
Mix the miso paste (20 g), rice vinegar (10 g), allulose (5 g), and chili (1 g) into a thick marinade. Pat the cod (150 g) dry, place it in a bowl, and coat it thoroughly with the mixture, then leave it for 15 minutes.
Transfer the fish to a small tray or baking dish and bake at 180°C for 8-10 minutes depending on thickness. The cod should turn opaque while still staying moist inside.
While the fish cooks, you can slice the green onion (5 g) and place it in iced water so it firms up and looks more decorative. This step is optional but adds a fresh contrast.
Serve the cod right away with the juices from the dish and the green onion on top. For a brighter finish, let the fish rest 1-2 minutes before serving so the marinade settles.
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