Fast Roast Fish with Miso Mayo
At the risk of giving away all my secrets, the idea for the Miso Mayonnaise actually came from the packet of my miso paste. As soon as I saw it, I just had to try it.
I possibly should post a warning with this recipe. The mayo is so good as to be addictive. But at least it’s legal. And relatively inexpensive. There are worse things one could be addicted to.
The other thing I love about this recipe is the ease of popping the veg and fish on one tray. Plus I love roasting at high temperatures because it’s so much quicker and adds an extra element of danger.
enough for: 2
takes: 20 minutes
2 bunches broccolini
2 tablespoons white miso paste
6 tablespoons mayonnaise
1 tablespoon rice or white wine vinegar
2 fish fillets
2-3 tablespoons sesame seeds
1. Preheat your oven to 250C (480F). Trim broccolini and place in a roasting pan. Drizzle with a little oil and pop in the oven for 5 minutes.
2. While the broccolini is cooking stir together miso, mayo and vinegar. Taste and season with more miso and/ or vinegar as needed.
3. After 5 minutes, stir the broccolini and top with fish. Roast for another 8-12 minutes or until fish is cooked to your liking.
4. To serve, smear miso mayo over two plates. Top with fish and broccoli and sprinkle with sesame seeds.
WINE MATCH: A crisp dry white like a Chablis (unoaked Chardonnay) or Riesling.
Variations & Substitutions
no broccolini – replace with 1 large head broccoli or 1/2 cauliflower chopped into bite sized pieces. Or use asparagus, snow peas or green beans (no need to pre-cook these just add at the same time as the fish).
no miso paste – try a sesame mayo instead by stirring 1-2 teaspoons sesame oil into the mayo. Or add 1 tablespoon soy sauce to the mayo.
vegetarian – replace fish with fried eggs (no need to roast) or firm tofu (roast as per the fish). Or use mushrooms instead of the fish and serve with roast cashews / peanuts for extra protein.
more Japanese flavour – serve with a few tablespoons shredded nori (seaweed).
carb-lovers – serve with Japanese noodles or steamed rice.
no oven – steam broccolini and pan fry fish then serve together.
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Hi Jules (& Caroline), I know you have been away and might be catching up. I had emailed earlier about canceling meal plan service but haven’t heard back yet about any refund. I hope you can address this soon :-) I was billed for 3 months even though I cancelled before the 3rd payment was made, and had the understanding the meal plan was a risk free trial so I anticipated getting all 3 months payments refunded. Thanks!
Todays my first day back from holidays.
Caroline will get back to you on this today!
How long will the miso mayo keep in the fridge? Seems like it would keep pretty indefinitely since it’s just fat and acid, but I thought I should check since I know nothing about cooking (that’s why I’m here)!
Thanks for your help!
Great question Aubrey!
Yes it keeps for a few weeks if using home made mayo (with eggs). And indefinitely with commercial mayo that’s been pasteurised.
Absolutely fabulous recipe. Delicious every single time, and so simple! And further on the plus side, the way it’s served looks so gorgeous. I’ve tried it with multiple kinds of fish and vegetables, but broccoli really is a winner.
Glad you’re enjoying it William!
I’ve been having a miso mayo resurgence of late too
This is wonderful. I haven’t made it with broccoli yet, since the first time I went to make it, I discovered my broccoli was no longer good. So, I used some salad mix I had on hand, laying the warm fish on top of the greens, wilting them slightly. Oh my goodness! It was amazing. Have made it that way ever since!
Nice work on the substitution :)
Hi, when using the soy sauce substitute do I need to include the vinegar?
Yes you’ll still need the vinegar Sarah!
Great question :)