Cod in miso sauce with rice and edamame

Ingredients:

• 4 cod fillets weighing 170 g each.
• 2 tablespoons white miso paste
• 1 tbsp. l. + 1 tsp. dark sesame oil
• 4 teaspoons of honey
• 2 tsp grated fresh ginger
• 1 cup long grain white rice, rinsed well
• 2 carrots, thinly sliced ​​diagonally
• 1 cup frozen shelled edamame beans, thawed
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Preparation:

1. Preheat oven to grill mode.
2. Place the cod fillets on a foil-lined baking sheet. In a small bowl, combine the miso paste, 1 tablespoon of sesame oil, honey, and ginger until smooth. Rub about 2 tablespoons of the sauce over the cod on all sides. Turn the fish flat side down and spread the remaining sauce over the top.
3. In a medium saucepan, bring 1.5 cups of water to a boil. Add the rice and 0.5 teaspoon of salt. Bring to a boil again, then stir and reduce the heat to medium-low. Place the carrots on top of the rice, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Top with the edamame beans, cover, and let sit for 5 minutes.
4. Meanwhile, fry the cod until the sauce is browned on the surface and the fish is cooked through, 6 to 8 minutes, depending on the thickness of the fillet.
5. Fluff the rice and mix with the carrots and edamame. Add half the green onions and sesame seeds and the remaining 1 teaspoon of sesame oil and toss. Season with salt and pepper to taste. Divide the rice among plates. Top with the cod and sprinkle with the remaining green onions and sesame seeds.