Miso-sesame trout with sweet potato + broccoli

Miso-sesame trout with sweet potato + broccoli

For some reason, I’ve had this “miso fish” idea stuck in my head for a while now and I’ve kind of been obsessing over bringing it to life. What?!?! I must have seen something about the combination of miso and salmon (or other fish) somewhere on the internet and become fixated on it. Weird, right? I love miso but it’s relatively new to me and I sometimes struggle to pair it with other flavours because of its deep, salty complexity.

This past weekend, I picked up an amazing filet of wild Ontario trout from my favourite local store for sustainable/ethical meat + fish (hi Rowe Farms!) and decided to blindly go for it. I had no recipe in mind, but I figured it was a safe bet to whisk together miso, sesame oil + soy sauce and let my fish hang out in that mixture for a couple of hours. I must admit, when I initially tasted the mixture, it seemed almost too salty and I was a bit worried about the lack of sweetener, but once the fish was marinated and cooked in it, it was PERFECT. I find that fish usually needs fairly strong flavours to spice it up and make it exceptionally interesting, and this sauce delivers exactly that.

Bonus – I only used half of the sauce to marinate the fish and saved the other half, adding a generous scoop of tahini to make it reminiscent of my favourite Smitten Kitchen recipe (I freakin’ loooove that recipe). It made an ideal dipping/topping situation for this meal. Oh and bonus #2 – this is featured in my weekly meal prep #1 which you should definitely use because it’s awesome 😉 ENJOY sweet readers!

miso trout with broccoli + sweet potato | kulaskitchen.com

Miso-sesame trout with sweet potato + broccoli

miso-sesame trout with broccoli + sweet potato | kulaskitchen.com


  • 2 tbsp. white miso paste
  • 2 tbsp. soy sauce
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 inch fresh ginger, finely grated
  • 2 tbsp. tahini
  • chilli flakes
  • 2 lbs. trout or salmon (1 large filet - enough for about 3 servings)
  • 1 head of broccoli, chopped into florets
  • 1 large sweet potato, peeled + cubed
  • 2 tbsp. avocado oil (or olive), divided
  • salt + pepper


  1. Whisk all of your marinade ingredients together (miso paste through chilli flakes - leave out the tahini for now). Place the filet in a large freezer bag and pour in HALF of this miso mixture. Refrigerate for 2-4 hours.
  2. When ready to cook, preheat your oven to 400 degrees. Coat your sweet potato cubes in 1 tbsp. of avocado oil and season with salt + pepper, then roast in the oven for 30 mins, flipping the pieces halfway through.
  3. Season your broccoli florets with the other 1 tbsp. of oil, salt + pepper. Place your fish filet on a baking sheet and surround it with the broccoli (or you can do them separately). Bake for about 12 mins (depending on thickness) or until fish flakes with a fork to the centre. Remove the fish and let the broccoli cook for another 5-10 mins to make it extra crispy if desired (this is always the way to go for me!)
  4. Add your tahini to the remaining miso mixture and whisk until smooth. Serve the salmon, broccoli + sweet potato with a good dollop of the sauce, then top with sprouts, sesame seeds + anything else your heart desires!

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