02/07/2012

Baked Miso Fish


Hello, friends. Things have been quite hectic on my end lately — loads of homework and deadlines but through it all, there are many exciting recipes in the making.

In the meantime, this dinner happened last night.

I didn’t make it for the blog. I was simply in the mood for something different and thought I’d whip up a quick marinade with the forgotten miso in my fridge. Luckily, I took a picture and jotted down the ingredients, just in case it turns out good. It was far better than I expected. It was to-die-for delicious, and I decided to post it because I knew you would appreciate how easy and boldly flavorful it is as much as I did. We share common culinary tastes around here after all, don’t we?

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BAKED WHITE MISO FISH RECIPE

Yield: 4 servings

Prep Time: 5 min

Cook Time: 30 min

Ingredients:

2 tablespoons mellow white miso paste
1 teaspoon Sriracha
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon white vinegar
1 pound cod fillet

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Place the miso, Sriracha, garlic, olive oil and vinegar in a medium bowl and whisk until the mixture is creamy.

Place the fish in a baking dish and rub it with the sauce on both sides.

Bake until the fish is cooked and flaky, 30 minutes.


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Posted in 30-minute recipes, Fish and Seafood
10 comments » / Leave a Comment »
 

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10 Responses to “Baked Miso Fish”

  1. 1

    Cara — 02/07/2012 @ 2:57 pm

    I always tend to overcomplicate things but simple recipes like this remind me that recipes don’t need to have a million ingredients and steps to be delicious. Thank you!

  2. 2

    parisbreakfast — 02/08/2012 @ 4:21 am

    This sounds/looks super delish!
    Can I leave out the Sriracha? I’m not a fan
    is there a sub?
    merci carolg

  3. 3

    Kalyn — 02/08/2012 @ 3:24 pm

    I think it sounds just fantastic! And plenty of Sriracha in mine please.

  4. 4

    Nisrine — 02/08/2012 @ 6:54 pm

    Carol– you can use harissa or Tabasco instead.

    Kalyn–LOVE Sriracha too!

  5. 5

    Trix — 02/09/2012 @ 9:44 am

    Mmm, miso and sriracha – two of my favorite things on here!!!

  6. 6

    Jill Mant~a SaucyCook — 02/11/2012 @ 1:41 pm

    Oh I just love this recipe and can not wait to try it. I have baked cod in a miso and sake marinade in the past, but I love the sound of the sriracha. I wonder how it would be with Asian Rice Vinegar?

  7. 7

    Amber — 02/11/2012 @ 11:15 pm

    It sounds delicious! I would think that baking for 30 minutes would make the fish dry, though I am not sure how thick a one pound cod filet is. Can’t wait to try it! :)

  8. 8

    DH — 07/09/2012 @ 4:11 am

    This was delicious! And mine was not dry at all. Definately will be making this again- thank you :)

  9. 9

    Tamara — 07/20/2012 @ 7:39 am

    I have never (yes, never) baked fish for a total lack of fear in ruining a great piece of fish. I know this may seem silly- but do I cover the fish in the oven with a lid or tin foil or leave it uncovered?
    Thank you so much!!

  10. 10

    Nisrine — 07/20/2012 @ 1:52 pm

    Tamara, no need to cover the fish. Happy baking !

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