Sheet-Pan Miso-Glazed Fish with Broccoli and Coconut Rice
Sheet-Pan Miso-Glazed Fish with Broccoli and Coconut Rice
Mandalyn Renicker/The Huckle and Goose Cookbook

There’s a bit of a misconception that cooking fish at home is difficult. This sheet-pan miso-glazed fish from Anca Toderic and Christine Lucaciu’s The Huckle & Goose Cookbook will change your mind. Not only is it stunningly easy but it also tastes just as good as a fancy restaurant dish—if not better.

“There’s a miso-glazed cod at our favorite Japanese place that we fight over,” Toderic writes. “The kind that tastes so good you assume it’s got a lengthy list of ingredients and is too intimidating to attempt at home. Turns out that the ingredients for the glaze are pretty minimal and ones you might already have in your pantry.”

The best part? The broccoli and fish cook on one baking sheet, so you’re not left with a pile of dishes after dinner.

Our advice: Cancel the reservations you just made.

From the book The Huckle & Goose Cookbook. Copyright © 2019 by Anca Toderic and Christine Lucaciu. Published on May 28, 2019 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

RELATED: One-Pan Roasted Salmon with Potatoes and Romaine

4 servings

⅓ cup red or white miso paste (red has a stronger taste; white is milder)

⅓ cup mirin

3 tablespoons maple syrup or brown sugar

1 teaspoon sesame oil

1¼ to 1½ pounds salmon, sea bass, cod or halibut, cut into 4 fillets

Coconut Rice

1 cup jasmine rice

2 cups coconut milk

Kosher salt


1 head broccoli—florets removed and stem peeled and chopped into matchsticks

1 tablespoon grapeseed oil

Kosher salt and freshly ground black pepper

Black sesame seeds, optional, for garnish

1. Prepare the Fish: Preheat the oven to 400°F. In a shallow bowl, whisk together the miso paste, mirin, maple syrup and sesame oil. Add the fish and coat all over with the marinade. Leave at room temperature for 30 minutes or refrigerate overnight.

2. Make the Rice: Rinse the rice under cold water a few times and drain well. (This prevents gloopiness, but it’s not essential.)

3. In a medium saucepan, combine the coconut milk, ¼ teaspoon salt and rice; bring to a boil. Cover, reduce heat to a simmer and cook until the coconut milk is just absorbed, 15 to 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff with a fork.

4. Prepare the Broccoli: On a baking sheet, toss the broccoli with the grapeseed oil and ½ teaspoon each salt and pepper. Transfer to the oven and roast for 5 to 7 minutes.

5. Move the broccoli to one side of the baking sheet and add the fish fillets. Transfer back to the oven and bake until the fish is flaky and opaque throughout, 12 to 15 minutes. Use a pastry brush to brush on extra marinade if the fish looks a bit dry during cooking. The marinade may start to burn around the fish because of the sugar—that’s OK. Brush on more and let it finish cooking. If you like the fish a bit more charred, broil for 30 seconds at the end.

6. Garnish the fish with the black sesame seeds, if using, and serve with the broccoli and rice.


415 calories

22g fat

17g carbs

32g protein

10g sugars


476 calories

28g fat

51g carbs

10g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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