Umami-rich flavour on succulent fish, this simple dish is sure to be a hit with your family and friends.
Ingredients450g New Zealand Ling Fillet
1 tablespoon miso paste (white, yellow, or red)
1 tablespoon Tamari sauce
1 tablespoon Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
- Preheat oven to 375 degrees. Rack should be on the middle or upper third of the oven.
- If the skin is on the ling cod, score the skin side with a few slashes with a paring knife about 1/2" deep. This will allow the glaze to penetrate through the skin and keep the fish from curling when cooked.
- Mix together glaze ingredients. Rub onto fish and let marinate for 15 minutes.
- Place fish fillet on a baking sheet, lined with foil or not, and rubbed with a bit of oil or non-stick spray. Roast fish for 10-15 minutes until fish is cooked through. Time will depend on the thickness of the fillet.
Recipe Credit: Asian Test Kitchen