Miso Cod with Truffle Mash and Shallots

Method

1.Derost the fish overnight.
2.Preheat the oven to 180
3.Peel the shallots, slice them into thirds, and
mix with 1 tbsp olive oil, seasoning, and 1 tbsp
balsamic vinegar. Roast for 25-30 minutes
until caramelised.
4. Boil the potatoes until fork-tender, then drain
well.
5. Sear the fish for 3-4 minutes, then add to the
oven tray with the shallots, keep back the miso
sauce in the packets for now. Cook for a
further 14 minutes in the oven with the
shallots.
6. Finally pour over any remaining miso sauce
and cook for a further 3 minutes.
5. Mash the potatoes with butte and milk, then
finish with 2 tsp truffle oil.
6.Serve the fish on top of the mashed potatoes,
topped with the roasted shallots.