Roasted Halibut with Lotus Root and Miso Glaze

Instructions

1. 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. 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. 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. 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. 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. 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.