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–+ servings

Roast Fish with Tomato Miso Sauce

Enjoy this roast fish and salad with a rich, savory tomato miso sauce. The entire meal can be prepped and finished within 30 minutes. It is fresh, bursting with flavor, and full of nutrition.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Chinese
Servings: 4 to 6
Author: Maggie Zhu

Ingredients

Sauce (*see footnote 1)

  • 2 tablespoons red miso paste
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 4 roma tomatoes

Fish

  • 4 to 6 white fish fillets cod, sablefish, or sea bass
  • Sea salt
  • 1 tablespoon olive oil
  • 1 teaspoon fresh rosemary (Optional)

Instructions

  • Preheat oven to 356 degrees F (180 C).
  • Combine red miso, tomato paste, and lemon juice in a small bowl. Mix well.
  • Remove seeds from roma tomatoes and dice them (*see footnote 2).
  • Dry fish fillets thoroughly with paper towels.
  • Lightly season fish with salt.
  • Heat oil in a large oven-safe skillet over medium heat until warm.
  • (Optional) Add rosemary and cook for 1 minute to infuse the oil with a nice aroma.
  • Add fish fillet, skin side down. Cook for 2 minutes, until the skin turns crispy (or the flesh turns pale golden).
  • Flip and cook the other side for a minute, until slightly golden.
  • (Optional) If you are using a skin-on fillet, flip the fish (see footnote 3).
  • Turn off heat. Carefully brush the miso sauce onto the fish. Add diced tomato on top.
  • Transfer the skillet to the oven and bake at 356 F (180 C) for 5 minutes.
  • Serve warm as main with green salad, brown rice, or bread.

Notes

  1. The sauce will be enough to cook 4 to 6 fish fillets, depending on the size of the fillets. I usually make the same amount, even if I’m cooking for two, and save the leftover sauce. Blend it with olive oil and some water to dilute it; you can use this as salad dressing or bread dip.
  2. The seeds will make the dish watery after baking. If you’re serving the fish with a salad, add these seeds to the salad if you don’t want to waste them.
  3. The hot skillet will continue to cook the skin while in the oven, so you will get super crispy skin!

Nutrition

Serving: 323g, Calories: 253kcal, Carbohydrates: 8.6g, Protein: 43.4g, Fat: 4.6g, Saturated Fat: 0.8g, Cholesterol: 99mg, Sodium: 370mg, Potassium: 785mg, Fiber: 1.9g, Sugar: 4.5g, Vitamin A: 200IU, Vitamin C: 62.7mg, Calcium: 30mg, Iron: 3.8mg