Miso Glazed Fish

YUM! This is a perfect all-rounder fish dish.

I used trout for this most recently and it was delicious. It’s really great with salmon, barramundi, cod and any fish you would like to try it with. So easy and delish. Simple and quick enough for mid week meals and it feels like a treat that you can enjoy on weekends or with guests.

Serve with greens that will combine well with the miso flavour, such as; bok choy, broccoli, brocollini, zucchini, spinach, asparagus, cabbage and edamame. Brown rice or quinoa would also work well as a base. You can create a poke bowl vibe and add avocado, cucumber etc etc.

Just blend the following ingredients together and use a spoon to coat both sides of the fish with the mixture. Leave the fish in a bowl or container in the fridge to marinade for 3 hours minimum. You could do this in the morning to use for the evening. Then bake the fish (skin side down if the fish has skin) for approx. 25 minutes on 200.

INGREDIENTS

- 2 Tbsp miso paste

- 2 Tbsp soy sauce, gluten free

- 2 Tbsp lakanto sweetner

- 1 Tbsp apple cider vinegar

These quantities worked perfectly with 3 large pieces of trout.

Spoon all excess marinated over the fish before baking.