Saffron Miso Cod with Wasabi Avocado Puree

Ingredients

• 4 fillets cod, skinless
• 2 tablespoons white miso paste
• 1 teaspoon saffron threads, crushed
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon rice vinegar

• 2 ripe avocados, peeled and pitted
• 1 teaspoon wasabi paste
• 2 tablespoons lime juice, freshly squeezed
• 1 teaspoon salt

Method

1. 01
   In a small bowl, mix together the white miso paste, saffron threads, soy sauce, mirin, and rice vinegar to create the marinade.
2. 02
   Place the cod fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 15 minutes.
3. 03
   While the cod is marinating, prepare the wasabi avocado puree. In a blender, combine the avocados, wasabi paste, lime juice, and salt. Blend until smooth and creamy.
4. 04
   Preheat a non-stick skillet over medium-high heat. Remove the cod from the marinade and pat dry with paper towels.
5. 05
   Sear the cod fillets in the skillet for 3-4 minutes on each side, until the fish is opaque and flakes easily with a fork.
6. 06
   To serve, spread a generous amount of wasabi avocado puree on each plate and place a seared cod fillet on top. Garnish with additional lime wedges if desired.