BAKED MISO-GLAZED HALIBUT
This Baked Miso-Glazed Halibut is a flavour-packed dish featuring a tender, flaky halibut fillet coated in a savoury-sweet miso marinade. The combination of white miso paste, soy sauce, honey, and sesame oil creates a beautifully caramelised glaze that enhances the natural richness of the fish. Baking the halibut ensures a delicate, moist texture while keeping the preparation simple and mess-free. This dish is ideal for a healthy yet indulgent meal, offering a balance of umami flavours with a hint of sweetness. Whether served with steamed rice, roasted vegetables, or a fresh salad, this Japanese-inspired recipe is a perfect choice for weeknight dinners, special occasions, or when you want a restaurant-quality meal at home. With minimal ingredients and quick cooking time, it’s a go-to dish for seafood lovers looking for an easy and nutritious option.
RECIPE CATEGORY
Entrée, Lunch, Dinner
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Bake, Marinate
OCCASION/HOLIDAY
Dinner Party, Date Night, Family Dinner, Spring, Summer, Winter, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Low Sodium, Quick & Easy, High Protein
DISH TYPE
Fish Dish
INGREDIENTS
These are the ingredients of Baked Miso-Glazed Halibut:
- 100g halibut fillet
- 1 tsp white miso paste
- ½ tsp soy sauce
- ½ tsp honey
- ½ tsp sesame oil
FULL NUTRITIONAL INFORMATION
- Calories: 140 kcal
- Carbohydrates: 4g
- Protein: 22g
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 180mg
- Fibre: 0g
- Sugar: 3g
PREPARATION
- Preheat The Oven: Set your oven to 190°C (375°F) and line a baking tray with parchment paper.
- Prepare The Marinade: In a small bowl, whisk together the white miso paste, soy sauce, honey, and sesame oil until smooth.
- Coat The Halibut: Place the halibut fillet on the baking tray and brush the miso glaze evenly over the top. Let it marinate for 10 minutes to absorb the flavours.
- Bake The Fish: Transfer the tray to the preheated oven and bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
- Caramelise The Glaze (Optional): For a richer glaze, broil the fish for the last 2 minutes of cooking, allowing the top to develop a slight char.
- Serve Immediately: Plate the halibut and garnish with sesame seeds, green onions, or a side of steamed vegetables.
PREP TIME
10 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips to make the baked miso-glazed halibut even more delicious and easy to prepare:
- Choose Fresh Halibut: For the best flavour and texture, use fresh halibut fillets rather than frozen. If using frozen, thaw completely before marinating.
- Marinate For Deeper Flavour: Let the fish sit in the miso glaze for up to 30 minutes before baking for a more intense umami taste.
- Watch The Baking Time: Overcooking halibut can make it dry. Bake until just opaque and flaky for the best results.
- Use Parchment Paper: This prevents sticking and makes cleanup much easier.
- Broil For Added Depth: If you prefer a richer glaze, broil the fish for 1-2 minutes at the end of baking.
- Pair With Light Sides: Serve with steamed jasmine rice, sautéed greens, or miso soup for a complete meal.
VARIATIONS
Here are some variations for the baked miso-glazed halibut to suit different dietary needs and flavour preferences:
- Spicy Miso Glaze: Add ¼ teaspoon of chilli flakes or a dash of Sriracha for a spicy kick.
- Citrus-Infused Halibut: Squeeze fresh lime or yuzu juice into the marinade for a bright, citrusy flavour.
- Garlic-Ginger Boost: Mix ½ teaspoon of grated ginger and minced garlic into the glaze for extra depth.
- Soy-Free Alternative: Swap soy sauce for coconut aminos to make it soy-free.
- Sesame-Crusted Halibut: Press sesame seeds onto the glaze before baking for a crunchy exterior.
- Different Fish Options: Try this recipe with salmon, cod, or black cod for a variation in flavour and texture.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 150°C (300°F) for 5-7 minutes to maintain texture.
- Freezing: Not recommended, as the glaze may alter the texture of the fish after thawing.
- Meal Prep Tip: Prepare the glaze in advance and store it in the fridge for up to a week to make future meals quicker.