Miso-Glazed Sole with Roasted Brussels and Cabbage Salad

Spring is just around the corner and that means it’s time to get in shape!  (Goodbye Sunday night pasta dinners…you’re so last season.) Start off the week with some lean protein and vegetables to set the tone of eating healthy and feeling great.  Eating fish is soooo good for you…its filled with iodine, zinc and vitamins A and D.  Salmon is especially awesome because it contains omega-3 fatty acids, which are essential for keeping our minds sharp.  In the past, I’ve tended to avoid making fish at home because I always felt like it’s difficult to make it as well as a restaurant does.  However, this recipe changes that notion completely.

Cooking fish is actually super easy.  Aside from marinating, it takes less than 15 minutes to prepare so you’ll be eating in no time.  Marinating is not essential, but I recommend it because you can have a flavorful, restaurant-quality meal without paying restaurant-quality prices.  Miso is a great marinade because it has a nice sweet/salty balance.  I’ve also used miso in sauces, dressings and soups and it never fails to take things to the next level.  Plus, one container lasts a long time in your fridge, so you don’t have to go on a miso binge for a week every time you buy it.  On the other hand, this recipe is so good you may just want to make it every night this week, so binge away…you have my blessing!

I found this roasted brussels and cabbage recipe on the Food and Wine website.  I love using their recipes because they’re mostly from acclaimed chefs and 99% of the time delicious.  This salad worked well with the fish because the dressing doesn’t overpower the miso flavor.  It’s an interesting dish because it has a lot going on – cooked brussels, raw cabbage, toasted pine nuts, sweet dried cranberries and creamy parmesan.  How could you go wrong?  Brussels and cabbage are also both really hearty so they’ll fill you up without the guilt.  As I mention below, I think this dish would also be great if the cabbage were cooked down and served warm.  Either way, I think it’s a winner so put on your chef’s hats and enjoy!

Miso-Glazed Fish

  • 1/4 cup mirin (Japanese rice wine)
  • 2 Tbsp light yellow miso (I used white)
  • 2 Tbsp honey
  • 2 Tbsp soy sauce
  • 2 lbs of your favorite fish (Salmon, Halibut, Swordfish, Cod, Sole, etc.)

Combine the ingredients in a bowl and add fish.  Coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours max.

Preheat the oven to 450 degrees.  Place marinated fish on a baking pan and for 6-9 minutes depending on size.  Feel free to also grill or pan-sear your filets.

Roasted Brussels with Cabbage and Pine Nuts

Adapted from Food and Wine, Feb 2011

  • 1/2 cup pine nuts
  • 1 lb brussels sprouts, quartered
  • 6 Tbsp olive oil
  • salt and pepper to taste
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp honey
  • 2 tsp dijon mustard
  • 1/8 tsp cayenne pepper
  • 1/2 tsp pure chile powder, such as ancho (I left this out)
  • 1 1/2 lbs red cabbage, thinly sliced or chopped (6 cups)
  • 1/2 cup dried cranberries or dried cherries
  • 4 garlic cloves, thinly sliced
  • shaved parmesan cheese

Preheat the oven to 450 degrees.  Toast the pine nuts for about 3 minutes.  Keep an eye on them because they’ll burn quickly.  Remove from oven and set aside.

Combine the brussels with 1 tablespoon of olive oil, salt and pepper, and spread out on a baking pan.  Roast for about 15 minutes until the bottoms are lightly caramelized.

Meanwhile, in a small bowl whisk together the lemon juice, honey, mustard, cayenne, and chile powder (if using).  Slowly whisk in 1/4 cup of olive oil, salt and pepper.

In a large bowl, combine the cabbage with the toasted pine nuts and dried fruit.  Heat the rest of the olive oil in a small pan and cook the garlic for about a minute.  Pour over cabbage mixture and add brussels.  Toss together with dressing, add the shaved cheese and serve.

Note: This salad is meant to be room temperature, however, I think these ingredients taste great warm.  Instead of pouring the hot oil/garlic mixture over the cabbage, I added the cabbage to the pan and cooked it down for a few minutes.  You can cook it as long as you’d like.  Longer time on the stove=softer cabbage=yum.