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!
- 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
- 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.
- 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.
- 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!)
- 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!