Miso fish tray bake
Nutrition Info.(per serve)
1 bunch broccolini, cut in half lengthways, then crossways, or 3 cups broccoli florets
2 medium carrots, halved lengthways, thinly sliced
2 cups shredded red cabbage
2 teaspoons reduced-salt soy sauce
1/2 teaspoon reduced-salt chicken stock powder
1-2 tablespoons finely grated fresh ginger
2 teaspoons miso paste
2 teaspoons olive oil
600g white fish fillets
2 x 250g packets microwaveable brown rice
Total fat 8g
Saturated fat 1g
Dietary fibre 7g
- Preheat the oven to 200°C and line a large baking dish with baking paper.
- Spread veges over base of baking dish. Toss with soy sauce, stock powder dissolved in 1/4 cup of hot water and ginger. Bake for 10 minutes, or until vegetables just start to soften.
- Mix miso paste with olive oil and rub over fish fillets. Place fish on top of vegetables and bake for a further 10–15 minutes, or until cooked through.
- Meanwhile, heat rice according to packet instructions to serve with fish and vegetables.
Make it gluten free: Use gluten-free soy sauce and check stock and miso are gluten free.