My dear friend introduced me to the wonderful combination of miso, trout and sweet potato. It is so delicious, nourishing and great served with a seasonal salad or vegetables. I make big batches of seasonal slaw and keep them in a container in the fridge without dressing. It stays fresh and crunchy for up to 5 days and you can add it to many meals. Even eggs in the morning.
Miso baked trout and sweet potato with winter slaw
- 3 fillets ocean trout (cut into thirds (about 500-600 grams))
- 600 grams sweet potato (cut into 3cm discs)
- 1 tbsp miso paste
- 1 tsp tamari or coconut aminos
- 1 tsp sesame oil
- 1/2 lemon (juice of)
Winter Slaw
- 1/4 cabbage and/or wombok (finely sliced)
- 1 small fennel (thinly sliced)
- 2 small radish or daikon (thinly sliced)
- 1 carrot (cut into thin sticks)
- 1 handful coriander leaves (plus extra to garnish )
Dressing
- 1 tsp sesame oil
- 1/2 lemon (juice of)
- salt to taste
- sesame seeds (to garnish)
Preheat your oven to 200 degrees.
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Par boil the sweet potato for about 10 -15 minutes. You want to be able to insert a fork into the potato without it falling apart.
In a small bowl combine miso, sesame, tamari, 1/2 of the lemon juice and a splash of water. Stir well.
Once the sweet potato is parboiled, allow it to cool a little. Place the trout and sweet potato in an oven-proof dish. Pour the sauce over to coat the sweet potato and fish. You can use clean hands or a spoon.
Place in the oven and bake for about 15-20 minutes. You want the fish to flake apart and the miso sauce to caramelise on the top.
In a salad bow, combine the salad ingredients and dressing and toss well.
Sprinkle the fish with sesame seeds and coriander leaves.
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To serve
BLW- serve as pictured- double check for any bones in the fish
Baby- mash or puree sweet potato and trout- double-check for bones in the fish.
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