Mary Berry’s Sesame Miso Trout
This tasty fish supper from Mary Berry brings together miso, sesame and trout in a speedy midweek meal you'll have on the table in no time.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
A super-quick recipe. You’ll just have to buy the fish; all the rest should be in the fridge or store cupboard. Buy fillets that are the same size and shape so they cook at the same rate. You could replace the pak choi with fresh spinach, if preferred.
Ingredients
| 4 × 125g (4½ oz) | raw fresh trout fillets, skin on |
| 4 level tsp | white miso paste |
| 3 tbsp | sesame seeds |
| 2 tbsp | sunflower oil, plus a bit extra for the veg |
| Knob of | butter |
| 4 | pak choi, sliced into large pieces |
| 6 | spring onions, finely sliced |
| For the glaze: | |
|---|---|
| 4 tbsp | sweet chilli sauce |
| 1 tsp | white miso paste |
| 2 tsp | olive or sesame oil |
Method
Preheat the oven to 200°C/180°C Fan/Gas 6. Line a baking sheet with non-stick baking paper.
Whisk the glaze ingredients and 6 tablespoons of water together in a small bowl. Set aside.
Season the trout fillets with salt and freshly ground black pepper and spread the miso paste on the flesh side. Sprinkle sesame seeds over the top of the miso and press down to stick the seeds to the paste.
Place the oil in a frying pan over a medium heat. Add the trout fillets, seeded side down, and fry for about 2–3 minutes, until golden brown. Very carefully turn the fillets over and fry for about 2 minutes on the skin side. Add the butter and, when foaming, use a teaspoon to coat the trout.
Transfer the fillets to the prepared baking sheet, skin-side down, and cook in the preheated oven for about 7–8 minutes, until just cooked through.
Meanwhile, wipe the pan clean, add a little oil and place over a high heat. Add the pak choi, spring onions and seasoning, and stir until just wilted.
Spoon on to a serving dish and place the trout fillets on top.
Add the glaze ingredients to the pan and gently warm until just bubbling. Spoon over the trout and serve at once.
Mary’s Tips: Glaze can be made ahead. Cook trout and veg to serve. Not suitable for freezing.
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