Miso Baked Sablefish with Asparagus and Quinoa
Sablefish is my personal favourite and I always like to serve it on special occasions.
Hope you enjoy it!
Ingredients:
(4 servings)
4 6oz sablefish fillet
¼ cup sake
¼ cup soy sauce, tamari or coconut aminos
1 tbsp honey
¼ cup miso paste
2 tbsp ginger, grated
1 garlic clove, minced
1 bunch asparagus, stems removed
2 cups quinoa, cooked
Instructions:
Preheat the oven to 425°F with a rack placed in the center of the oven. For a convection oven, reduce cooking temperature by 25ºF.
Cook quinoa according to package instructions.
Place fish on a parchment lined baking sheet.
In a bowl whisk together sake, miso paste, soy sauce, honey, ginger and garlic.
Transfer to a small saucepan over medium heat and stir until miso paste is dissolved.
Pour sauce evenly over the fish.
Bake the fish until the surface is blistered and brown a bit, about 12-15 minutes.
While the fish is cooking, lightly steam the asparagus in a pan.
Plate the asparagus, quinoa and miso baked sablefish and enjoy!