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

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