lunch · dairy-free
Black cod butter lettuce cups
Miso-brushed black cod roasted and flaked into crisp butter lettuce cups with lightly pickled cucumber.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains soy.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Stir the white miso and mirin together and brush the mixture over the sablefish fillets.
-
2
Roast at 220°C (425°F) until the thickest part reaches 63°C (145°F) or the fish flakes.
-
3
Separate and dry the butter lettuce leaves. Cut the cucumber into matchsticks and toss with the rice vinegar.
-
4
Flake the fish into the lettuce leaves, add the cucumber and serve.
