by Meg Tanaka

Every year, fragrant lemons arrive at our CIBI Tokyo store from a lemon farmer in the Setouchi region of Okayama. We use them in all sorts of ways; for syrup and jam, and to make shio lemon – Japanese-style preserved lemon.

I love to cook white fish such as cod simply – gently baked so it stays soft and flaky. The key is not to overcook it. This dish is especially comforting in winter with layers of cod, potato and shio lemon, baked together with a touch of miso cream and cheese.It sits beautifully between Japanese and Western flavours, showing how easily Japanese seasonings can bring new life to your everyday cooking. Just a hint of Japanese flavour can transform your table.

Baked cod, potato, shio lemon – Meg Tanaka

SERVES 4-5
 
Unsalted butter for greasing
1 tbsp vegetable oil, for frying
3 potatoes (about 500 g, 17½ oz), peeled and thinly sliced (5 mm, ¼-inch thick)
1 leek (white part only), thinly sliced
1 clove garlic, crushed
Pinch of salt
200 ml, 7 fl oz milk
50 ml, 1½ fl oz cream
300–350 g, 10½–12½ oz cod fillet, skin removed, cut into 3–4-cm, 1–1½-inch pieces
Pepper, to taste
2 tbsp chopped shio lemon
4 -6 tbsp grated Pecorino or Parmesan, for topping
1 tbsp finely chopped parsley
Sweet miso sauce

Preheat the oven to 200°C, 390°F. Coat the inside surface of a medium baking dish with unsalted butter to prevent sticking and to add a subtle richness.
Place the potatoes, leek, garlic and salt in a frying pan with oil over medium heat and stir well. Once the leek has softened, add milk and cream. Simmer for 10–15 minutes, until the potatoes are tender. If the mixture gets too dry before the potatoes are cooked, add a splash of water or milk.
Lightly season the cod pieces with pepper and arrange them in a baking dish. Spoon the potato and leek mixture evenly over the fish, sprinkle over the shio lemon, then pour the sweet miso sauce over the top. Finish with grated cheese and a sprinkle of parsley.
Bake for 20–25 minutes, until golden on top and bubbling around the edges.

* Shio lemon (Japanese preserved lemon) gives this dish a bright, savoury citrus lift. It’s lighter and fresher than Western preserved lemon, made with less salt and a shorter curing time. If you don’t have time to make shio lemon, you can substitute with regular preserved lemon – just use a smaller amount.

This is a recipe extract from Osozai by Meg Tanaka published by Harper By Design. Available now in store and online.