dinner · dairy-free
Miso-glazed sablefish
Sablefish fillets brushed with a sweet-salty glaze of white miso, mirin, sugar and ginger, then roasted until the glaze browns lightly. The rich fish stays buttery.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Stir the white miso, mirin, sugar and grated ginger into a smooth glaze.
-
2
Dry the sablefish fillets with paper towels and spread a thin layer of glaze over the flesh.
-
3
Place them skin-side down on an oiled metal tray and roast at 220°C (425°F) for about 12 to 18 minutes, depending on thickness.
-
4
The fish is done when the center reaches 63°C (145°F) or it flakes easily.
-
5
Rest briefly, then spoon the cooked juices from the tray over the fillets.
