Miso Roasted Halibut Recipe
Recipe information
Make Miso Roasted Halibut in just 55m. roasted butternut squash/asparagus / pomegranate ponzu sauce
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Ingredients
Main Ingredients
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.
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