What you’ll need…
2 Tablespoons white miso
1 Tablespoon honey
1/2 Tablespoon tamari
1/2 Tablespoon rice vinegar
1/2 Tablespoon minced pickled ginger
1/2 Tablespoon toasted sesame oil
2 Tablespoons cold butter, cut into small chunks
1 lb Dover Sole
1/2 Tablespoon fresh cilantro, chopped
slices of lemon
Preheat the oven to 400˚F, and line a casserole dish with foil. Mix the miso, honey, tamari, vinegar, ginger, and oil into a smooth paste, and brush both sides of the fish with the sauce. Line the fish in the foil, place the small dabs of butter on top, fold the foil over into a neat envelope or pouch, and put the pan in the oven on the middle rack. Let cook for about 12 – 15 minutes or until the fish is opaque and easily flakes. Using a fish spatula, (these have a verrrry long face) carefully remove the filets from foil, plate, squeeze a little bit of fresh lemon on top and sprinkle some fresh cilantro on as well…Enjoy!
