Miso Roasted Halibut Recipe
roasted butternut squash/asparagus / pomegranate ponzu sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Butternut Squash and Asparagus
Preheat the oven to 425°F (220°C). Peel and cube the butternut squash into bite-sized pieces. Trim the asparagus and cut it into 2-inch pieces.
- 2
Roast the Vegetables
Toss the butternut squash and asparagus with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes or until tender and golden, stirring halfway through.
- 3
Prepare the Miso Glaze
In a small bowl, mix together the miso paste, honey, soy sauce, rice vinegar, and a pinch of salt and pepper until smooth.
- 4
Glaze the Halibut
Place the halibut fillets on a baking dish. Brush the miso glaze generously over the top of each fillet.
- 5
Roast the Halibut
Add the halibut to the oven and roast alongside the vegetables for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- 6
Prepare the Pomegranate Ponzu Sauce
In a small saucepan, combine pomegranate juice and a splash of soy sauce. Heat gently until slightly reduced and thickened, about 5-7 minutes.
- 7
Serve
Plate the miso roasted halibut alongside the roasted butternut squash and asparagus. Drizzle with pomegranate ponzu sauce, garnish with sesame seeds and pomegranate seeds before serving.