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Miso and Ginger Roasted Trout

By OcadoLife
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…
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Time and servings

Total time
Serves 2522 kcal/serving
Prep time
Cooking time

Ingredients

12 total
  • 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

4 steps

  1. 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.

  2. Step 2

    Meanwhile, cook the noodles as per pack instructions; drain.

  3. 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.

  4. 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.