Miso Glazed Fish in Parchment- Easy Weeknight Recipe

Last Updated on 2 months by Neha Deshmukh

Miso Glazed Fish In Parchment- Easy Weeknight Recipe

Introduction

Okay, let’s be real – weeknights can be crazy. Between work, family, and just life in general, finding the time to cook a healthy and delicious meal feels like a superpower. I totally get it! That’s why I’m so excited to share this Miso Glazed Fish in Parchment recipe with you. It’s seriously a game-changer. Minimal cleanup, maximum flavor, and it’s ready in under 30 minutes. Trust me, once you try this, it’ll become a regular in your rotation.

Why You’ll Love This Recipe

This isn’t just another fish recipe; it’s a whole experience! The parchment paper seals in all the moisture and flavor, creating a beautifully tender and flaky fish. Plus, the miso glaze adds a lovely umami richness that’s just… chef’s kiss. It’s healthy, it’s easy, and it feels a little bit fancy without any extra effort. What’s not to love?

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 fish fillet (tilapia)
• 2 tablespoons miso paste
• 1 tablespoon mirin
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1-2 baby bok choy, each
• 15-16 green beans, each
• 2 lemon slices
• 7-8 cherry tomatoes, each
• 2 tablespoons pesto
• Few white onion slices
• 1 tablespoon mustard sauce
• 2-3 sweet peppers, each
• Salt, to taste
• Black pepper, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish:

• Miso Paste: This is the star of the show! There are a few different types of miso – white (shiro) miso is the mildest and sweetest, red (aka) miso is bolder and saltier, and mixed miso is somewhere in between. I usually go for white miso for this recipe, but feel free to experiment!
• Mirin: This sweet rice wine adds a lovely depth of flavor. If you don’t have mirin, you can substitute with 1 tablespoon of dry sherry or sake mixed with ½ teaspoon of sugar.
• Tilapia: I love using tilapia because it’s readily available and has a mild flavor that pairs beautifully with the miso. But feel free to use other white fish like cod, haddock, or even sea bass.
• Sesame Oil: A little goes a long way! For extra flavor, you can lightly toast the sesame oil in a pan for a minute or two before adding it to the marinade. Just be careful not to burn it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the marinades. In a small bowl, whisk together the miso paste, mirin, soy sauce, and sesame oil. This is going to be amazing.
2. Season the other fish fillet with salt and pepper.
3. Marinate both fish fillets for about 15 minutes. This lets the flavors really soak in.
4. Preheat your oven to 385°F (196°C).
5. Now, grab a large sheet of parchment paper. Layer your chosen vegetables – bok choy, green beans, onion slices, cherry tomatoes, and sweet peppers – onto the parchment.
6. Place the marinated fish on top of the vegetables. Drizzle with your choice of sauce – the miso mixture, pesto, or mustard sauce. Add a couple of lemon slices for a bright, fresh flavor.
7. Fold the parchment paper tightly to seal the packet. Make sure it’s well sealed to trap all the steam and flavor!
8. Bake for 15 minutes. Let it cool slightly before opening – the steam will be hot!

Expert Tips

• Don’t overcrowd the parchment packet. Give the fish and vegetables enough space to cook evenly.
• If you’re using thicker fish fillets, you may need to bake them for a few extra minutes.
• A little sprinkle of sesame seeds on top before baking adds a nice touch.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan: Swap the fish for firm or extra-firm tofu. Press the tofu to remove excess water, then marinate and bake as directed. My friend, Priya, swears by this version!
• Gluten-Free: Use tamari instead of soy sauce. Tamari is a gluten-free alternative that has a similar flavor.
• Spice Level: Add a pinch of chili flakes to the miso marinade for a little kick. My family loves a bit of heat!
• Festival Adaptations: This is a fantastic healthy option for New Year’s – a light and flavorful way to start the year right.

Serving Suggestions

This Miso Glazed Fish in Parchment is delicious on its own, but it’s even better with a side of fluffy rice, quinoa, or crusty bread to soak up all those delicious juices. A simple side salad also complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

FAQs

• Is this recipe suitable for other types of white fish? Absolutely! Cod, haddock, or sea bass would all work wonderfully.
• Can I prepare the marinade ahead of time? Yes, you can! The marinade can be made up to 24 hours in advance and stored in the refrigerator.
• What vegetables work best in this parchment packet? Feel free to get creative! Broccoli, asparagus, carrots, and zucchini are all great options.
• How do I know when the fish is cooked through? The fish is cooked through when it flakes easily with a fork.
• Can I use aluminum foil instead of parchment paper? While you can use aluminum foil, parchment paper is preferred because it doesn’t react with the food and prevents sticking.