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!

 
 
 
 

Image coming soon

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:

  1. 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.

  2. Cook quinoa according to package instructions.

  3. Place fish on a parchment lined baking sheet.

  4. In a bowl whisk together sake, miso paste, soy sauce, honey, ginger and garlic.

  5. Transfer to a small saucepan over medium heat and stir until miso paste is dissolved.

  6. Pour sauce evenly over the fish.

  7. Bake the fish until the surface is blistered and brown a bit, about 12-15 minutes.

  8. While the fish is cooking, lightly steam the asparagus in a pan.

  9. Plate the asparagus, quinoa and miso baked sablefish and enjoy!

 
MainsMargot Bragagnolo