This is my ultimate summer dish!!! Sweet, umami, just bursting with the most beautiful flavours and textures. Plus, it's super healthy which we love!
Baked Fish with Miso, Tomatoes & Corn
Ingredients
- ¼ cup extra virgin olive oil, plus more to drizzle
- 2 tbsp white miso
- 3 cloves garlic, finely grated or chopped
- 1 tsp chilli flakes (optional)
- 400g cherry tomatoes, whole
- 1 cob corn, kernels cut off
- ½ red onion, thinly sliced
- 600g white fish (such as snapper, barramundi, whiting, flathead - I’m loving snapper with this)
- Fresh basil, to serve
- Quinoa, brown rice or crusty bread (optional)
For the breadcrumbs:
- 50ml extra virgin olive oil
- 1 cup panko breadcrumbs
Serves 3-4
Method
- Preheat oven to 200°C.
- In a medium bowl, whisk to combine extra virgin olive oil, miso, garlic, a pinch of salt flakes (not too much, the miso is already salty) and chilli flakes.
- Toss through cherry tomatoes, corn kernels and red onion.
- Pour into a 20x30cm baking dish.
- Cook for 10 minutes, until tomato skins are beginning to soften and blister.
- Remove the pan and nestle in your pieces of fish.
- Drizzle with extra virgin olive oil and a sprinkle of salt.
- Cook for 10-15 minutes (depending on the thickness of the fish) until fish is cooked and sauce is bubbling.
- Meanwhile, to a pan over medium heat, add olive oil, panko and a pinch of salt flakes. Cook, stirring often, until golden brown. Transfer to a bowl to cool.
- Scatter breadcrumbs and basil over fish and serve. It’s also lovely with some quinoa, brown rice or crusty bread to soak up all the delicious juices.