Protein Swap | Honey-Miso Baked Cod & Eggplants
over Ponzu Rice
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
We think a successful sheet pan should be simple to prepare yet still contain some surprises. This one lines up the unusual textures of cod and eggplants, the sweet-salty combo of miso and honey, and the fragrances of ponzu and sesame in jasmine rice.
We will send you:
- 2 Cod fillets
- 1 Scallion
- 2 Eggplants
- 20g White miso paste
- 7g Honey
- 160g Jasmine rice
- 30ml Ponzu lime sauce
- 15ml Toasted sesame oil
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Cod • Sesame • Soy • Wheat
You will need:
Basting brush
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
12 g
Saturated Fat
2 g
Sodium
2010 mg
Total Carb
82 g
Sugars
12 g
Protein
32 g
Fibre
5 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and add ½ the ponzu and ½ the sesame oil.
- Let sit, covered, for 5 min. Fluff the rice.
Start the eggplants
- Meanwhile, cut the eggplants crosswise into ½ inch pieces.
- On a lined sheet pan, toss with a drizzle of oil and the spices.
- Roast, 12 to 14 min., until beginning to soften.
Make the miso sauce
- Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top.
- In a small bowl, combine the miso, honey, white bottom of the scallion, and remaining ponzu and sesame oil.
Bake the salmon & finish the eggplants
- Pat the salmon dry and brush with the miso sauce.
- When the eggplants are beginning to soften, flip and add the salmon*.
- Bake, 6 to 8 min., until cooked through.
Plate your dish
- Divide the rice between your plates.
- Top with the salmon and eggplants.
- Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
