Super easy, delicious and nutritious. Low in fat.
For 2 people
2 tablespoons mirin
1 tablespoons miso paste
1 teaspoon maple syrup
1 teaspoon soy sauce
2 trout fillets
2 cm fresh root ginger, peeled and cut into matchsticks
Spring onions, trimmed and finely sliced
4 parsley springs
Mix together the mirin, the miso paste, the maple syrup, the soy in a shallow dish.
Add the fish filets and turn to coat them in the marinade.
Preheat the oven to 170C.
On two large pieces of baking paper sprinkle the ginger and spring onions, then place the trout fillets on top spooning over any remaining sauce.
Draw the edges of the baking paper to make a parcel and seal tightly leaving room for steam to circulate. Place the parcels on a baking tray.
Bake in the preheated oven for 14 minutes until the fish is just cooked through.
Remove and leave to rest for a few minutes before opening each parcel on to a plate. Scatter chopped parsley on top.
Serve with polenta (in the picture) or rice.
You can also add below the trout fillet pak choi leaves separated from the stem. You can replace the trout fillets by cod fillets.