This is a vibrant winter dish using seasonal ingredients -  fresh and full of umami flavour. It’s one-pan-cooking, so you will need a large  3-4 cm deep oven-proof frying pan with a lid. You first cook the vegetables and rice then transfer the pan  to the oven to steam the miso butter smeared cod, which infuses all of the flavours.  This recipe is for two, but it’s a great way to cook fish for four people. As a solo diner, it’s also great the next day if you have any left over.

The fish:

2 boneless and skinless sustainable cod/haddock/hake loin  (approx. 300g)

50g butter, softened

1.5  tbsp white miso

2 tsp mirin

The rest:

1 tbsp sesame oil

1½ banana shallots, finely chopped 

1 tbsp chives finely chopped

25g fresh ginger, peeled and cut into matchsticks

90g cavolo nero, de-stalked and finely shredded

90g carrots, trimmed and peeled into long strips using a potato peeler

100g basmati rice, rinsed and drained

200ml water or 50% vegetable stock and water

1 tbsp soy sauce

To garnish:

1 tbsp toasted sesame seeds (white or black)

1 spring onion sliced

Lime wedges

• In a bowl, mix together the miso, butter and mirin. Set aside

• On the hob, heat  the sesame oil  in the frying then gently fry the shallots for 8-10 minutes until softened but not coloured. Add the chives and ginger and cook for a further minutes or so. Then stir in the cavolo nero and cook for 5 minutes.

• Heat the oven to 180c (Fan)

• Add the carrots, rice and water to the pan and stir everything together. Bring to the simmer, then put the lid on. Turn down the heat and cook very gently for 10 minutes. After ten minutes, stir the pan’s  contents again and mix in  the soy sauce. 

• Ensure the fish is dry, then spread with the miso butter. Nestle the fish  in the vegetable mixture and pop  the entire frying pan  including the lid in the oven. (If you are not sure the pan’s handle is ovenproof use foil instead).  Cook for 10 minutes. Remove from the oven (keep the lid on) and allow to sit for another 1-2 minutes then check whether the fish is cooked through. If not cover again and allow to rest for a further 5-6 minutes then check again. Once the fish is tender and flaking, serve

• When ready to serve divide between two plates and scatter the sesame seeds along with the spring onion and serve with lime wedges to squeeze over.