Roasted Miso-Mustard Trout with Gailan

When I was visiting new york, I dined at Noreetuh where they served a pastrami-style whitefish with dabs of miso-mustard and, while I’ve never liked mustard before, I loved the combination of the two. When I got back I started to use miso-mustard on everything.. to dip with seared ahi tuna, potatoes, and of course, this roasted trout. PS roasting gailan (Chinese broccoli) is maybe my new favorite way to eat it!

I used (for 2 ppl):

• 12 oz. skin-on trout fillet
• marinade (mix together): 2 tbsp white miso, 1 tbsp dijon mustard, 1 tbsp mirin, 1 tbsp shaoxing cooking wine
• 2/3 lb gailan, washed, dried, and cut into pieces – I like to chop off leaves and diagonally slice thick stems
• 1 lemon, slice half into thin slices and reserve other half
• olive oil
• salt
• rice
• optional: furikake for your rice

To make:

• Pre-heat oven to 425F
• Pat trout fillet dry. Coat in marinade and allow it to marinate for 30 minutes
• Add trout skin side down to sheet pan and top with sliced lemons
• Add gailan to sheet pan and toss with olive oil and salt
• Bake at 425F for 12 minutes
• Finish off with a squeeze of lemon juice and additional salt to taste
• Serve with rice