Miso Baked Fish

A delightful summer dish featuring miso marinated fish, blistered cherry tomatoes, and fresh corn - all combined for a flavorful and light meal.

By @intothesauce

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 0.25 cup extra virgin olive oil
• 2 tbsp white miso
• 3 cloves garlic finely grated or chopped
• 1 tsp chili flakes optional
• 0 salt flakes pinch
• 14.1 oz cherry tomatoes
• 1 cob corn kernels cut off
• 0.5 unit red onion thinly sliced
• 21.2 oz white fish fillets such as snapper or barramundi
• 0 drizzle extra virgin olive oil
• 0 salt sprinkle
• 1.7 fl oz extra virgin olive oil
• 1 cup panko breadcrumbs
• 0 salt flakes pinch
• 0 basil fresh

Instructions

1. Preheat oven to 200°C (392°F).
2. In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons white miso, 3 cloves of finely grated garlic, a pinch of salt flakes, and 1 teaspoon chili flakes.
3. Add 400g whole cherry tomatoes, kernels from 1 cob of corn, and 1/2 thinly sliced red onion to the miso mixture and toss to coat.
4. Pour the vegetable mixture into a 20x30 cm (8x12 inches) baking dish. Cook in the preheated oven for 10 minutes until the tomato skins begin to soften and blister.
5. Remove the baking dish and nestle 600g of white fish fillets into the vegetables. Drizzle with additional extra virgin olive oil and a sprinkle of salt.
6. Continue to cook for an additional 10-15 minutes, until the fish is cooked through and the sauce begins to bubble.
7. In a pan over medium heat, heat 50ml of extra virgin olive oil. Add 1 cup of panko breadcrumbs and a pinch of salt flakes, stirring often until golden brown. Transfer to a bowl to cool.
8. Scatter the golden breadcrumbs and fresh basil over the fish before serving.