CITRUS MISO BAKED WILD ALASKA SABLEFISH & VEGETABLE TRAYBAKE
Ingredients
200g pack kale, thick stalks removed
1 courgette, cut into matchsticks
1 red pepper, sliced
180g pack whole chestnuts, roughly chopped
2 tbsp white miso paste
Juice 2 clementines
1 tbsp honey
1 tbsp olive oil
4 Wild Alaska Sablefish
Method
1. Preheat the oven to 200oC, gas mark 6.
2. Place the kale in a colander and pour over a kettle full of boiling water, drain well and transfer to a large baking tray, add in the courgette, pepper and chestnuts.
3. Blend the miso with the clementine juice and honey, season and toss into the vegetables. Bake for 10 minutes.
4. Meanwhile, heat the oil in a large frying pan and fry the sablefish for 2-3 minutes on each side until golden on the flesh side. Push the vegetables to 1 side of the tray and add the fish to the other side, bake for a further 8-10 minutes until the fish is just cooked through.
5. Plate up the vegetable and top with the fish to serve.
COOK'S TIP:
- Try serving with cooked rice and a sprinkling of chopped coriander.
