- 1 cup white miso
- 1 tbsp peeled, finely chopped ginger
- 2 tbsp roughly chopped fresh cilantro
- 1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
- 4 cod fillets (about 5 oz each)
- 2 cups shelled and peeled fava beans (or shelled fresh peas)
- 6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
- 2 tsp finely chopped fresh thyme
- 1 tbsp unsalted butter
- 1 tbsp canola (or corn) oil
- Freshly ground black pepper
- Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.