Cooking instructions

1. Whisk the miso paste, soy sauce, gochujang sauce, mirin and sake together in a bowl, until you have a smooth paste.
2. Gently coat the cod fillets with the paste, cover and refrigerate for a minimum of 24 hours. 
3. To cook the fish, pre-heat oven to 180c, place onto a lined baking tray skin side up, and bake for 7-10 minutes until the cod is golden brown. If the tops start to brown before the fish is cooked through, cover loosely with aluminum foil.
4. Allow the fish to rest for 3-4 minutes before serving.
5. Meanwhile, shave the fennel and courgette on a mandolin, or else slice thinly. 
6. In a salad bowl, mix the fennel and courgette with a squeeze of lemon juice, chopped dill, pinch of salt and finish with a splash of olive oil. 
7. To serve, plate together the cod and salad garnish and enjoy! 

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