Miso cod and kelp noodles

Main Courses


2 fillets of cod
1 packet of kelp noodles
1 cup of peas (fresh or frozen)
1/4 cup miso paste
2 tbsp rice vinegar
1 tbsp toasted sesame oil
Juice of one lime
1 tbsp lime juice, set aside
1 tbsp soy sauce or tamari

Rinse and drain kelp noodles with a fine colander. Pour juice of one lime over noodles, toss well and set aside. (The lime softens the texture of the noodles to make them soft, more like cooked pasta. If you like a little crunch, you can skip the lime juice.) Mix up the miso paste, rice vinegar, sesame oil, lime juice and soy sauce (or tamari) in a small bowl. Place cod fillets on a baking dish coated with tin foil. Use half of the miso mixture to coat the cod on both sides and cover the fillets with another piece of tin foil, folding over at the edges to create a steaming bag. Heat oven to 350 degrees and cook cod for 10-14 minutes, or until fish flakes easily with a fork. Heat a small pot of water to boiling and cook peas (90 seconds for fresh peas or 2-3 minutes for frozen). Drain and set aside. Drain kelp noodles from lime juice if used, and heat kelp noodles with the remaining half of the miso mixture. When noodles are heated, add peas. Top with cod fillets and serve.

More about Kelp Noodles:
These noodles are made from water, seaweed and salt and have about 1 g of carbs per serving. Look for them in health food stores, specialty stores or online. You can use them in salads, stir fries, or in place of pasta.