STEAMED MISO COD WITH LONG BEANS AND POK CHOI

4 x 150g cod fillet
50g white miso
150g long beans
1 pok choi, quartered
1 lemon, juice extracted
4 tbsp olive oil
Salt to taste
Pepper to taste

  1. Brush cod fillet with miso.
  2. In a soup plate, make a base out of the long beans and pok choi, place cod fillet on top.
  3. Drizzle with the olive oil, and lemon juice. Season lightly with cracked pepper.
  4. Cover the plate with cling film. Make sure it is tight.
  5. Place in a microwave for 2 minutes on medium high. Check doneness (if the fish is very thick, microwave for another additional minute).