Roasted Trout with Radishes, Peas and White Miso Sauce Recipe
A delicious and easy to make dinner that can be rustled up in under half an hour
- 4 trout fillets
- 4 tbsp extra-virgin olive oil
- Salt and black pepper
- 3 tbsp unsalted butter
- 500g radishes
- 350g frozen peas
- 2 tbsp drained capers
- 1 tbsp white miso
- 1 tsp Dijon mustard
- 1 tbsp dill, chopped
Heat the oven to 220C. On a baking tray, brush the trout with two tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until the fish is just opaque throughout, eight to 10 minutes.
Meanwhile, in a large frying pan, melt one tablespoon of butter in the remaining two tablespoons oil over a medium-high heat. Add the radishes and season with salt and pepper. Stir occasionally, until golden and slightly softened, about eight minutes. Add two tablespoons of water, the peas, capers, miso and mustard. Cook, stirring to dissolve the miso and mustard, until peas are tender, two to three minutes.
Add the remaining two tablespoons butter and simmer until a light sauce forms, about two minutes. Season with salt and pepper and stir in the dill.
Divide the vegetables among plates or shallow bowls and top with the trout. Spoon the miso sauce on top and serve.