One-Pot Miso Butter Cod & Rice

Prep your ingredients: Wash the rice until the water runs clear, then place into a bowl, cover with water and leave to soak. Season the cod with salt and pepper then place onto kitchen paper. Finely slice or tear the mushrooms into 1cm chunks. Stir the softened butter, miso and mirin together in a bowl and set aside.

Place a frying pan (with a lid) onto medium-high heat with a generous drizzle of olive oil. Once hot, add the mushrooms and cook for 10-15 mins until browned, stirring only a couple of times. Transfer the mushrooms to a plate. Don’t wash the pan.

Drain the rice then tip it into the empty frying pan. Set over a high heat and pour over the stock. Bring the mixture to the boil then place the lid on and turn the heat down to low. Leave to cook for 12 mins.

When the rice cooking time is up, pat the cod dry and place the fillets on top of the rice. Spread the miso butter onto the fish then cover with a lid and cook for another 10 mins.

Meanwhile, heat the grill to high. Trim and cut the spring onions into thirds then thinly slice lengthwise and place into a bowl of ice water until curly.

When the fish cooking time is up, remove the lid and scatter the crispy mushrooms onto the rice. Slide the pan under the grill for 3-4 mins until the miso butter has started to colour and the fish is fully cooked through.

Drain the spring onions and toss with the sesame seeds and oil in a small bowl. Fluff the rice using a fork and spoon into bowls. Top with the fish and spring onion slaw.