bohemianwanderer – If you enjoy miso aubergines but want a more substantial meal, this miso trout recipe is ideal. It’s perfect for a special summer dinner for two but easy to scale up for more guests. Simply use a larger tray for the vegetables and another for the trout fillets. The recipe is also flexible—if you want a vegan version, substitute firm tofu for trout and cook everything together for about 30 minutes.
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This dish balances rich miso flavors with fresh, crisp vegetables and crunchy peanuts. The aubergine slices soak up the miso and sesame oil, roasting to tender perfection. Pak choi adds a light, slightly bitter contrast. The trout is delicate but flavorful, enhanced by a peanut topping for extra texture.
The preparation takes about 15 minutes, with 30 minutes cooking time. The recipe serves two, but you can easily increase the quantities. The ingredients list is straightforward, including aubergine, sesame oil, miso paste, trout fillets, peanuts, pak choi, lime juice, sea salt, chili, and spring onions. All ingredients come together in one roasting tin, making cleanup simple.
Step-by-Step Guide to Cooking Miso Trout with Vegetables
Start by heating your oven to 200°C (180°C fan)/390°F/gas 6. Cut a large aubergine lengthwise, then slice it into 1 cm thick pieces. Place the aubergine in a roasting tin in a single layer. Drizzle with sesame oil and add three teaspoons of miso paste. Use your hands to mix and coat the aubergine evenly.
Roast the aubergine for 20 minutes. While it cooks, spread a teaspoon of miso paste on each trout fillet and sprinkle chopped salted peanuts on top. After the aubergine has roasted, add quartered pak choi to the tin. Gently stir the pak choi with the aubergine to coat it with miso-flavored oil. Add more sesame oil if needed.
Make space in the tin and place the trout fillets on top. Return the tin to the oven for 10 minutes, or 12-15 minutes if your fillets are thicker. The trout should cook through but remain tender. Once cooked, squeeze lime juice over the vegetables and season with flaky sea salt as needed.
Finish by scattering finely chopped red chili and sliced spring onions over the dish. Serve immediately while hot. The lime juice adds brightness, and the chili and spring onions provide a fresh, spicy kick.
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This recipe offers an easy way to enjoy a rich, balanced meal with minimal effort. Whether for a quiet dinner or a small gathering, it’s a delicious choice. For vegans, the tofu substitution makes it inclusive without losing flavor or texture. With its combination of umami, freshness, and crunch, this miso trout dish promises a satisfying and memorable dining experience.
