Grilled cod with sweet potato fries
Grilled cod glazed with Kikkoman Less Salt Soy Sauce, roasted sweet potatoes and a fresh kale pesto come together in just over 30 minutes. The soy sauce adds depth to both the fish and the veg for a simple, colourful and well-balanced lunch.
Preparation
Step 1
1 sweet potato – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp Kikkoman Toasted Sesame Oil
Peel the sweet potato and cut into fries. Mix the Kikkoman Less Salt Soy Sauce with the Kikkoman Sesame Oil and toss the fries in the mixture. Spread them on an oven tray lined with baking paper and bake at 200°C for about 25 minutes.
Step 2
75 g kale – 1 garlic clove, chopped – ¾ tbsp pine nuts – 2 tbsp olive oil – 1 ½ tsp lemon juice – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Wash and dry the kale, then remove the tough stems. Add it to a blender along with the garlic, pine nuts, olive oil, lemon juice and Kikkoman Less Salt Soy Sauce. Blend until smooth.
Step 3
1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp honey – 300 g cod
Mix the olive oil with the Kikkoman Less Salt Soy Sauce and honey. Brush the cod with the marinade and leave to marinate for 10–15 minutes. Grill for 3–5 minutes on each side. Serve with the sweet potato fries and kale pesto.
Tip
The fries turn out crispier if you soak them in cold water beforehand and dry them thoroughly before baking. You can make the pesto in advance—it also pairs well with pasta or sandwiches.
Recipe-ID: 1557
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1 sweet potato – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp Kikkoman Toasted Sesame Oil
Peel the sweet potato and cut into fries. Mix the Kikkoman Less Salt Soy Sauce with the Kikkoman Sesame Oil and toss the fries in the mixture. Spread them on an oven tray lined with baking paper and bake at 200°C for about 25 minutes.
75 g kale – 1 garlic clove, chopped – ¾ tbsp pine nuts – 2 tbsp olive oil – 1 ½ tsp lemon juice – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Wash and dry the kale, then remove the tough stems. Add it to a blender along with the garlic, pine nuts, olive oil, lemon juice and Kikkoman Less Salt Soy Sauce. Blend until smooth.
1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tsp honey – 300 g cod
Mix the olive oil with the Kikkoman Less Salt Soy Sauce and honey. Brush the cod with the marinade and leave to marinate for 10–15 minutes. Grill for 3–5 minutes on each side. Serve with the sweet potato fries and kale pesto.
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