Roasted Halibut with Lotus Root and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and feels completely restaurant worthy. The halibut is delicate and flaky, roasted until golden and topped with a silky miso glaze that's umami rich without being heavy. I love pairing it with thinly sliced lotus root, which adds a lovely crispy texture and is packed with fiber and antioxidants. Ginger, garlic, and a touch of honey create a glaze that's savory, slightly sweet, and just a bit tangy from the rice vinegar. It's the kind of simple yet elegant dish that makes you feel like you've done something special for yourself or your family.
Ella x
Ingredients
- 4halibut fillets(6 oz each, patted dry)
- 1 mediumlotus root(peeled and sliced 1/4 inch thick)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonswhite miso paste
- 2 tablespoonsunsalted butter
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 1½ teaspoonskosher salt
- ½ teaspoonblack pepper
- 3fresh scallions(sliced on bias)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your oven to 425°F. On a large baking sheet, toss the lotus root slices with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of pepper. Arrange in a single layer and roast for 12-15 minutes until golden and tender, stirring halfway through.
Tip: Don't overcrowd the pan—this ensures the lotus root crisps up nicely rather than steaming.
- 2
While the lotus root roasts, prepare the miso glaze by whisking together white miso paste, honey, rice vinegar, minced ginger, and minced garlic in a small bowl until smooth.
Tip: The miso paste may be thick; warm it slightly in the bowl with a splash of hot water if needed to dissolve smoothly.
- 3
Push the roasted lotus root to one side of the baking sheet. Arrange halibut fillets on the other side, skin-side down. Brush each fillet with the remaining olive oil and season with the remaining salt and pepper.
Tip: Keep the lotus root on the sheet for even cooking and to save cleanup.
- 4
Spoon the miso glaze evenly over each halibut fillet, spreading it gently with the back of a spoon. Dot the top of each fillet with small pieces of unsalted butter.
Tip: Don't apply too much glaze to one spot—spreading it thin ensures even flavor distribution and prevents burning.
- 5
Roast the halibut and lotus root together for 10-12 minutes until the halibut flakes easily with a fork and the glaze is caramelized and bubbling slightly around the edges.
Tip: Halibut cooks quickly, so watch closely to avoid overcooking, which can make it dry.
- 6
Transfer the roasted halibut and lotus root to serving plates. Garnish generously with fresh sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or a simple green salad on the side.
Tip: The residual heat from the dish will slightly soften the scallions while keeping them fresh—add them just before serving.
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