Izakaya Sakura Cod With Miso And Vegetables

1. Wash enoki mushroom and cut stem off.

2. Cut cod fillet into 2-3 inch pieces.

3. Mix miso, sake and sugar togetheru to make sauce.

4. Heat oven to 400 degrees F.

5. Divide butter, vegetables and mushrooms into four portions and place each on a sheet of aluminum foil large enough to enclose one serving of fish and ingredients.

6. Place cod on top of the vegetables and brush prepared miso sauce on top of fish.

7. Fold over the edge of aluminum foil to encase the ingredients.

8. Place in the oven for 10-12 minutes. Check after 10 minutes. Do not overcook.

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Nutrient	Quantity
Total fats	15.2674 g
Protein	22.4439 g
Carbohydrates	53.9297 g
Energy	422.3507 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4287 g
Water	270.4423 g
Aspartic acid	1.6693 g
Calcium, Ca	233.9753 mg
Lutein + zeaxanthin	332.08 g
Fiber, total dietary	11.904 g
Fatty acids, total saturated 22:0	0.0425 g
Carotene, beta	10650.1 g
Niacin	3.6526 mg
Vitamin A, RAE	1081.3 g
Arginine	1.4255 g
Riboflavin	0.4464 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total saturated 20:1	0.0347 g
Glutamic acid	3.1745 g
Sodium, Na	3295.7247 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0356 g
Total lipid (fat)	15.2674 g
Manganese, Mn	1.3486 mg
Fructose	7.223 g
Proline	0.7711 g
Fatty acids, total saturated 16:0	1.6036 g
Sucrose	10.2469 g
Choline, total	97.7607 mg
Sugars, total	20.5639 g
Serine	0.7972 g
Fatty acids, total saturated 18:0	0.5907 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.5416 mg
Selenium, Se	11.388 g
Ash	13.8629 g
Fatty acids, total saturated 18:1 undifferentiated	4.5163 g
Pantothenic acid	0.91 mg
Phenylalanine	0.7075 g
Copper, Cu	0.8523 mg
Betaine	0.622 mg
Fatty acids, total trans-polyenoic 15:1	0.017 g
Thiamin	0.509 mg
Retinol	8.5 g
Methionine	0.255 g
Iron, Fe	3.6472 mg
Carbohydrate, by difference	53.9297 g
Phosphorus, P	413.296 mg
Folate, total	85.22 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	1.28 g
Alanine	0.7789 g
Cholesterol	14.1667 mg
Valine	0.7754 g
Fatty acids, total saturated 18:2 undifferentiated	6.4089 g
Glycine	0.7116 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	2.9222 g
Fatty acids, total saturated 14:0	0.0417 g
Zinc, Zn	3.8829 mg
Isoleucine	0.699 g
Maltose	0.17 g
Fatty acids, total polyunsaturated	6.8759 g
Fatty acids, total polyunsaturated 17:1	0.0255 g
Leucine	1.1279 g
Tocotrienol, alpha	0.0568 mg
Vitamin A, IU	21501.5633 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	85.22 g
Tryptophan	0.2406 g
Vitamin C, total ascorbic acid	15.692 mg
Phytosterols	16.5 mg
Starch	1.8304 g
Tyrosine	0.5188 g
Vitamin B-12	0.3513 g
Vitamin K (phylloquinone)	42.2693 g
Fatty acids, total saturated	2.3452 g
Histidine	0.378 g
Fatty acids, total monounsaturated	4.6328 g
Threonine	0.8225 g
Folate, food	85.22 g
Fatty acids, total polyunsaturated 17:0	0.0085 g
Vitamin E (alpha-tocopherol)	1.017 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	92.1187 mg
Lysine	0.6927 g
Potassium, K	898.0007 mg
Cystine	0.1826 g
Fluoride, F	5.306 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Butter	4 teaspoons	114	5.238	9.6
Carrot	1	52.48	12.2624	0.3072
Onion	1	44	10.274	0.11
Mushroom	1 package	0	0	0
Sake	2 tablespoons	0	0	0
miso	5 tablespoons	168.3	21.5645	5.1085
cod fish fillet	1	25.2167	0	0.1417