Miso cod with soy-dressed veg

Ready-prepared cod makes light work of this stylish supper; simply roast on a tray with vegetables of your choice, then zhuzh it up with sesame seeds and sushi ginger.

Ingreadient

• 1 aubergine, cut into 2cm-thick strips
• 1 tbsp Vegetable oil
• 274g pack Japan Menyū Miso Glazed Cod Fillets
• 235g green pak choi, trimmed and leaves separated
• 1 tbsp soy sauce
• ½ tbsp Japanese rice vinegar, plus 1 tsp
• ¼ tsp clear honey
• 300g pack Japan Menyū Japanese Inspired Rice
• ½ tsp black or white sesame seeds
• 1 tbsp sushi ginger (optional)

Step by step

1. Preheat the oven to 200°C, gas mark 6. Put the aubergine on 1 side of a baking tray, drizzle with ½ tbsp oil and cook for 10 minutes. Lay the cod on the other side; drizzle over the sachet of miso sauce. Cook for a further 15 minutes until the cod is cooked through and flakes easily. Add the pak choi to the aubergine for the final 3 minutes of cooking, drizzling over the remaining ½ tbsp oil.

2. Meanwhile, in a bowl, whisk together the soy sauce, ½ tbsp rice vinegar and the honey. Cook the rice according to pack instructions, stir through the remaining 1 tsp rice vinegar, then divide between 2 plates. Toss the vegetables in the soy dressing and add to the plates with the miso cod. Scatter over the sesame seeds and serve with sushi ginger, if liked.