Miso-brushed cod is served over brown rice, beans and easy roasted yams for a complete meal. Customize it by adding sliced avocado or shredded carrot, or by substituting another protein such as chicken or shrimp.
1 15-oz BPA-free can unsalted black beans, drained and rinsed (TRY: Eden Organic Black Beans)
2 tbsp crumbled toasted nori (seaweed paper)
2 tbsp sesame seeds, lightly toasted
2 tbsp thinly sliced scallion
Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Cook rice according to package directions.
Meanwhile, in a small food processor, process garlic until minced. Add miso, lime juice, vinegar, oil, honey, ginger and 2 tsp water; process until very smooth.
Spread yam slices on one sheet; mist both sides with cooking spray. Roast for about 30 minutes, turning halfway, until very tender.
Place cod on second sheet. Mist both sides with cooking spray and brush 1 tbsp miso mixture on both sides. Bake for 10 minutes, turning halfway, until opaque throughout and flakes easily with a fork. Divide rice, beans and yam among 1 piece of cod and sprinkle with nori, seeds and scallion. Drizzle with remaining miso mixture.
Serving Size: 1 piece cod and 1 1/2 cups rice and vegetables
Sweet oranges and tart cranberries make a perfect pair when you want to perk up your plate with tang and color. Adding orange peel as you begin cooking your rice, and orange juice at the end of the process, lends a smooth flavor and fragrance to this cranberry chicken.