Miso Butter Baked Fish, With Roasted Maple Carrots + Rosemary Potatoes
Baked white fish sheet pan dinner, served in a bright citrusy miso butter sauce with white wine and with a side of tender maple carrots and crispy rosemary red potatoes.
I thought that the easiest, most delicious way to serve seafood was in a classic, garlicky, white wine butter sauce with citrus on the side. But friends, I thought wrong.
If you are a fellow foodie, you have probably noticed that miso paste — an umami, salty Japanese ingredient — is trending across cuisines. I finally bit the bullet and bought a tub of miso paste for about $10 on Amazon to see what all the fuss was about.
I am KICKING MYSELF for not giving it a shot earlier. Not only is it delicious and versatile in savory dishes, the flavor is highly concentrated so a tub of this stuff will last you for a while.
This recipe was an unplanned delight. I had stopped by my fish market and picked up a one-pound filet of fresh, local Sablefish (AKA Pacific black cod). This stuff is gold. It is higher in oil and has a rich texture. Quite mild and not super fishy. Almost buttery in flavor. Consider this an enthusiastic endorsement for sablefish, but you can totally substitute in this recipe for any white fish, like cod.
On that day, I intended to crack open a bottle of white, then whip up a quick wine and butter sauce with a squeeze of lemon and sprinkling of parsley. Fate intervened, dear reader; my beloved Amazon delivery man dropped off my miso paste. I see myself using this stuff in lieu of salt in many, many seafood meals to come!
Miso makes this sauce big in savory, umami flavors, but lemon zest and white wine perks it up with a mouthwatering brightness. Crispy red potatoes roasted with earthy rosemary lend a nice contrast to the texture and flavor of the fish. Carrots baked in maple syrup add a touch of sweet and smoky to this meal.
Simple to prepare, but I was so shook at how fancy this tasted. You will not regret giving this a shot!
White Wine Miso Butter Baked Fish Sheet Pan Dinner, With Roasted Maple Carrots & Potatoes
- sheet pan
- parchment paper or tinfoil
Fish & Sauce
- 1 lb. sablefish (AKA) Pacific black cod, or substitute cod or other mild white fish
- 1 lemon zested then halved
- 4 tsp. miso paste
- 1/3 c. dry white wine
- 1/2 tbsp. chopped parsely
Carrots & Potatoes
- 2 tbsp. maple syrup
- 2 carrots sliced into batonnets (AKA a thick julienne)
- 2 cups mini red potatoes sliced
- 1 sprig rosemary leaves chopped
- 1 clove garlic minced
- 4 tbsp. olive oil
- Preheat oven to 425°F. Optional: Cover pan in tinfoil for easy cleanup.
- Place sliced potatoes on a section of the pan and toss with about 2 tbsp. olive oil, minced garlic and rosemary, and salt and pepper to taste. On the other side, toss carrots with maple syrup, 2 tbsp. olive oil and salt to taste. Spread potatoes and carrots to ensure minimal overlap, but leave room in the center for your fish fillet(s). Bake for 13-15 minutes to start roasting veggies; you’ll add the fish later.
- Heat butter in a saucepan under medium high heat. Just as it starts to brown, add white wine, miso and about ⅔ of your lemon zest (the rest will be saved for garnish). Let simmer and reduce into a glaze, stirring occasionally and turning down the heat when the sauce thickens.
- After veggies have been removed from oven, cut piece of parchment paper or tinfoil about 10 inches long and place fish in center. (If using tinfoil, add olive oil to prevent fish from sticking). Salt and pepper both sides, then squeeze half of a lemon on fish.
- Wrap the fish in the parchment paper or tinfoil. This doesn’t have to be a perfect science, but try to ensure there are no very large gaps to ensure moisture stays inside the packet. I start at one end, grab ahold of a few inches of parchment paper where the paper’s edges meet, and fold a ½-inch section toward me. I then roll down, working my way across the fish fillet until you’ve created a packet. If you have gaps at the end, fold under the fish filet.If all else fails, tie the paper closed with a string or fold under the fish.
- Bake for about 10-13 more minutes. Check for doneness by placing a fork in the center of the fish. If flakes, it’s ready! If it still looks raw in the middle and does not flake easily, wrap the fish back up, return to the oven for about two more minutes and check for doneness again.
- Add parsley to the saucepan and stir together. Open the fish packet and pour sauce atop fish. Top with leftover lemon zest and serve with maple carrots and rosemary potatoes! Watch out for little bones.
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