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.
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.
Better when hot from the oven. But if needed you could roast the fish and broccolini ahead and keep in the fridge for up to a week. To serve warm in the oven or a pan and serve with mayo and sesame seeds.
Have fun in the kitchen!
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