Cod & Sweet Potato Bento Box Recipe

Total time 30 mins
5 mins preparation time
25 mins cooking time

Bento Boxes are the ultimate Japanese packed lunch. This delicious fish bento box style recipe is packed full of tasty cod and sweet potatoes, with an umami hit of Japanese Soy Sauce and Ponzu.

Ingredients

1 portion(s)
100 g
cherry tomatoes
2 tbsp
olive oil
 ¼ tsp
Mediterranean herbs (frozen or dried)
40 g
millet
1 tsp
sunflower seeds
120 g
cod (or other filleted fish)
120 g
sweet potatoes
120 g
broccoli
1 ½ tbsp
ketchup
1 ½ tbsp
honey
Freshly ground pepper

Preparation

Step 1

Pre-heat the oven to 200°C upper/lower heat (180°C fan). Wash the tomatoes, combine with 1 tbsp. oil and the herbs, place in a small oven-proof dish and bake for approx. 10 minutes. While the tomatoes are in the oven cook the millet according to the pack instructions, then combine with the sunflower seeds and 1 tbsp. soy sauce.

Step 2

Wash the fish, dab dry and season with 2 tbsp. Ponzu Lemon. Fry in the remaining hot oil for approx. 5-8 minutes on both sides. Remove from the pan. Peel, wash and dice the sweet potato. Divide the broccoli into florets, wash and fry in the fish juices together with the sweet potato. Add 100 ml water, cook for 10-15 minutes and remove from the pan.

Step 3

To make the sauce add the remaining soy sauce, ketchup, honey and the rest of the Ponzu Lemon to the frying juices from the vegetables, bring to the boil, season with pepper and pour into a screw-top jar for transportation. Arrange the meal components in the bento box/ lunchbox and refrigerate until you are ready to take it with you. Heat up in the microwave before eating.

Recipe-ID: 653

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Pre-heat the oven to 200°C upper/lower heat (180°C fan). Wash the tomatoes, combine with 1 tbsp. oil and the herbs, place in a small oven-proof dish and bake for approx. 10 minutes. While the tomatoes are in the oven cook the millet according to the pack instructions, then combine with the sunflower seeds and 1 tbsp. soy sauce.

Wash the fish, dab dry and season with 2 tbsp. Ponzu Lemon. Fry in the remaining hot oil for approx. 5-8 minutes on both sides. Remove from the pan. Peel, wash and dice the sweet potato. Divide the broccoli into florets, wash and fry in the fish juices together with the sweet potato. Add 100 ml water, cook for 10-15 minutes and remove from the pan.

To make the sauce add the remaining soy sauce, ketchup, honey and the rest of the Ponzu Lemon to the frying juices from the vegetables, bring to the boil, season with pepper and pour into a screw-top jar for transportation. Arrange the meal components in the bento box/ lunchbox and refrigerate until you are ready to take it with you. Heat up in the microwave before eating.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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