Miso Poached Cod with Kabocha, Millet and Wakame

Serves 4

This simple dish is great when you need a macro fix.

1 cup Millet 1 lb kabocha squash (can substitute butternut or pumpkin)
1 lb cod fillets 4 scallions, chopped
2 tbsp miso paste
1⁄2 lemon, juiced
2 cups water
1 tsp crushed garlic
1⁄2 cup dry wakame
sesame oil

Pour 1⁄2 cup of boiling water over wakame to reconstitute and set aside. Prepare the millet in 2 cups water using rice cooker or on stove-top for 20-25 minutes.

Prepare poaching liquid by bringing miso, water, lemon and onions to a simmer in a pot large enough to accommodate the 4 fish fillets. Add fish. Cook for about 5 to 7 minutes or until fish is cooked through and starts to flake. Remove fish and reserve some of the poaching liquid, including onions, as a sauce if you like.

For kabocha squash, cut into chunks (throwing away the seeds). Steam the kabocha pieces for about 5-7 minutes. You should be able to pierce it quite easily with a fork when it's done.To serve, place cooked millet in bowls arranging cod, wakame, and kabocha on top. Then drizzle sesame oil.