Caramel Miso Sablefish Recipe

Marinate the Fish

In a bowl, mix miso paste, brown sugar, soy sauce, and sesame oil. Coat the sablefish fillets with the marinade and let them sit for at least 30 minutes.

Cook the Fish

Preheat the oven to 375°F (190°C). Place the marinated sablefish on a baking sheet and bake for 15-20 minutes, or until the fish is cooked through and flaky.

Cook Fregola

In a pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add fregola sarda and stir for 1-2 minutes. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 10-12 minutes or until fregola is tender.

Sauté the Vegetables

In a skillet, add diced chorizo and cook until browned. Add sliced shiitake mushrooms and cook for another 2-3 minutes. Finally, add chopped choy and sauté until wilted, about 3 minutes. Season with salt and black pepper.

Serve the Dish

On a plate, place a serving of fregola sarda, top with sautéed choy and shiitake, and finish with a piece of caramel miso sablefish.