If you’re after a healthy dinner that doesn’t skimp on flavour, this Miso and Ginger Roasted Trout is a solid go-to. The trout is glazed with a punchy mix of white miso, fresh ginger, and soy sauce, then roasted until it’s tender and golden. It’s packed with omega-3s and bags of umami flavour from the miso—rich, savoury, and slightly sweet all at once.
While the fish roasts, you’ll quickly stir-fry a mix of colourful veg with garlic, ginger, and a touch of chilli for heat, then toss it all together with noodles, soy sauce, and a squeeze of lime. Using a ready-to-go stir-fry veg pack keeps things speedy, while still getting plenty of plant power on the plate. It’s light, nourishing, and on the table in about 20 minutes—ideal for busy evenings when you want something that feels good but still delivers on taste.
If you like fresh, flavourful fish dishes, my Delicious Lemon Salmon is another easy winner…bright, zesty, and perfect for midweek.
🍴 Tools You’ll Need
Non-Stick Baking Tray – A tray like this stops the fish sticking and roasts evenly.
Ginger Grater – This one is great for finely grating ginger without the mess.
Garlic Press – A press like this saves time if you’re not chopping garlic.
Wok – This wok is perfect for stir-frying veg quickly and evenly.
Miso and Ginger Roasted Trout with Stir-Fry Veg
Ingredients
- 2 trout fillets approx. 220g total
- 2 tsp white miso paste
- 10 g fresh ginger finely grated
- 1 tsp reduced-salt soy sauce
- ½ tsp white sesame seeds
- ½ tsp black sesame seeds
- 100 g dried wholewheat or soba noodles
- 1 tsp rapeseed oil or any neutral oil
- 300 g stir-fry vegetable mix
- 2 garlic cloves crushed
- 20 g fresh ginger grated
- 1 red chilli finely chopped (adjust to taste)
- 2 tsp reduced-salt soy sauce
- Juice of ½ lime
- 1 tsp toasted sesame seeds
- Lime wedges to serve
Instructions
- Preheat the oven to 220°C (fan 200°C) or gas mark 7. Line a baking tray with parchment.
- In a small bowl, mix the miso paste, grated ginger, and soy sauce. Place the trout fillets skin-side down on the tray and spread the miso mixture evenly over the top, I use a non-stick baking tray like this…makes clean-up easier and keeps the fish from sticking. Sprinkle with the black and white sesame seeds, then roast for 10 minutes until cooked through and slightly golden on top.
- Meanwhile, cook the noodles according to the packet instructions. Drain and set aside.
- Heat the oil in a wok or large frying pan over medium-high heat. Add the stir-fry veg, garlic, ginger, and chilli. Stir-fry for 3–4 minutes until the veg is just tender. A wok like this one heats up quickly and gives you plenty of space to toss everything.
- Add the cooked noodles to the wok, then drizzle over the soy sauce and squeeze in the lime juice. Sprinkle over the toasted sesame seeds and toss everything together until well combined.
- Serve the noodles with the roasted trout on top and extra lime wedges on the side.
Top Tips for this Miso and Ginger Roasted Trout
Don’t skip the miso glaze: It adds deep umami flavour with barely any effort, just spread it on and let the oven do the work.
Pat the trout dry first: This helps the glaze stick and gives you a better finish once roasted.
Use pre-prepped veg: A stir-fry veg pack is a great shortcut, no shame in that! It keeps things quick and still packs in the colour and crunch.
Cook noodles just shy of done: They’ll soften up a little more when tossed with the hot veg and sauce.