Miso fish tray bake

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 bunch broccolini, cut in half lengthways, then crossways, or 3 cups broccoli florets
  
• 2 medium carrots, halved lengthways, thinly sliced
  
• 2 cups shredded red cabbage
  
• 2 teaspoons reduced-salt soy sauce
  
• ½ teaspoon reduced-salt chicken stock powder
  
• 1-2 tablespoons finely grated fresh ginger
  
• 2 teaspoons miso paste
  
• 2 teaspoons olive oil
  
• 600g white fish fillets
  
• 2 x 250g packets microwaveable brown rice

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Instructions

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1. Preheat the oven to 200°C and line a large baking dish with baking paper.
2. Spread veges over base of baking dish. Toss with soy sauce, stock powder dissolved in 1/4 cup of hot water and ginger. Bake for 10 minutes, or until vegetables just start to soften.
3. Mix miso paste with olive oil and rub over fish fillets. Place fish on top of vegetables and bake for a further 10–15 minutes, or until cooked through.
4. Meanwhile, heat rice according to packet instructions to serve with fish and vegetables.

Variations

Make it gluten free: Use gluten-free soy sauce and check stock and miso are gluten free.

Nutrition info (per serve)

Calories 400 cal

Kilojoules 1670 kJ

Total fat 8 g

Saturated fat 1 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Aug 2017

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