Miso Cod with Veggie Noodles

I realise there are far more pans involved in this recipe than my usual meal preps but the extra work is definitely worth it! You’re also getting five portions that you will neverrrr get bored of so it’s not too bad.

*defrost cod with warm water under the tap*

• Start by combining the marinade in a large mixing bowl (3 tbsp miso paste, 1 tbsp soy sauce, 1 tbsp brown sugar and 3 tbsp olive oil). Pat the cod fillets dry to remove the fishy juice (soz) with kitchen towel and place in the marinade.
• Ensure all the fillets are evenly coated and cover with cling film. Leave in the fridge to marinate over night or a minimum of two hours.
• Slice the peppers and spiralize the courgette. If you don’t want to spiralize you can just roughly chop them. Add the peppers to a frying pan with a tbsp of olive oil and gently fry.
• Remove the cod from the fridge and the marinade and place on a plate.
• Pour the marinade into a saucepan with about 100ml of boiling water on a low heat.
• In a separate frying pan on a medium heat, add the cod fillets and fry each side for 4 minutes.
• Meanwhile, boil the noodles for the time stated on the packet.
• Once the peppers have cooked, add the courgettie and kale to the pan and cover with a lid for a few minutes.
• When the noodles are ready, add them to the vegetable frying pan along with the miso sauce.
• Serve with the cod fillet on top and enjoy! If you want to add some heat sprinkle over some chilli flakes.