Miso and Ginger Roasted Trout
By OcadoLife
Published on 13 February 2025
This easy, healthy Miso and Ginger Roasted Trout has bags of umami flavour, plus plenty of crunch from the stir-fried veggies. Created by food editor, recipe writer and stylist Lucy Jessop, it’s high in omega-3 and includes a rainbow of fresh produce. This is a high-protein recipe.Time and servings
20 minsTotal time
Serves 2522 kcal/serving
10 minsPrep time
10 minsCooking time
Ingredients
- 2 tsp white miso paste
- 30g ginger, finely grated
- 3 tsp reduced-salt soy sauce
- 2 trout fillets (220g)
- 0.5 tsp black sesame seeds, plus ½ tsp, toasted
- 0.5 tsp white sesame seeds, plus ½ tsp, toasted
- 100g dried wholewheat noodles
- 1 tsp rapeseed oil
- 300g mixed stir-fry veg
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 0.5 lime, juiced, plus wedges, to serve
Method
Step 1
Preheat the oven to 220°C/fan 200°C/gas 7. In a ramekin, combine the miso, one-third of the grated ginger and 1 tsp of the soy sauce. Spread over the trout fillets and place on a lined baking tray. Sprinkle with the black and white sesame seeds; roast for 10 mins.Step 2
Meanwhile, cook the noodles as per pack instructions; drain.Step 3
Heat the oil in a wok over a medium-high heat; add the stir-fry veg, garlic, remaining grated ginger and the chopped chilli. Stir-fry for 3-4 mins until just tender.Step 4
Add the noodles, drizzle over the remaining 2 tsp soy sauce and the lime juice, and scatter over the toasted sesame seeds; toss. Serve with the trout and extra lime wedges for squeezing.