Miso & Sesame Butter Cod with Broccoli Rice

Heat the oven to 200°C. Finely slice the spring onions, then separate the whites from the greens. Melt the butter in a small saucepan, then whisk in the miso, honey, soy sauce, the zest of the lime, sesame seeds and the whites of the spring onions. Bubble away for a minute, then take off the heat. Squeeze in the juice of the lime and set aside.

Rinse the rice until the water runs clear. Chop the broccoli into small florets, smaller than you'd usually. Add the rice to a lidded saucepan and pour in the water. Bring to the boil, then cover with the lid, reduce the heat to low and cook for 4 mins. After 4 mins, scatter the broccoli over the top. Give everything a quick stir, replace the lid and cook for another 8 mins. Turn off the heat and leave the rice to steam for 10 mins while you crack on with the cod.

Pat the cod dry and season with a little salt and black pepper. Remember the miso is salty, so don't go too overboard. Drizzle with the sesame oil, then pop onto a parchment lined baking tray and slide into the oven for 12-15 mins. This is going to vary depending on how thick your cod is, so keep an eye on it.

Pick the coriander leaves.

Plate up the rice, then top with the cod, spooning over the miso butter. Garnish with the coriander and spring onion greens.