Soy-Miso Fish

• 2 1/2 teaspoons sesame oil
• 1 cup sushi rice
• 1/2 to 3/4 pound fish fillets
• 2 tablespoons reduced-sodium soy sauce
• 4 teaspoons miso paste
• 2 teaspoons rice wine vinegar
• 1 teaspoon black bean and garlic sauce
• 1 large golden or red beet, peeled or not and sliced
• 2 shiitake mushrooms, halved and sliced
• 2 cups snow peas

1. Preheat the oven to 450F.
2. Wipe the inside and lid of a cast-iron Dutch oven with 2 teaspoons of the sesame oil.
3. Rinse the rice in a strainer until the water runs clear.
4. Add to the pot with 1 cup plus 1 tablespoon water and stir until the rice settles into a smooth layer.
5. Add the fish.
6. In a small bowl, combine the soy sauce, miso paste, rice wine vinegar, black bean and garlic sauce, and the remaining 1/2 teaspoon of sesame oil.
7. Stir until the miso is dissolved and the sesame oil is incorporated, then drizzle half of the mixture over the fish.
8. Arrange the beet slices in a layer on the fish, then scatter the mushrooms on top.
9. Load in the snow peas and drizzle the rest of the soy mixture over all.
10. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 542
13. Protein: 34g
14. Carbohydrates: 91g
15. Fat: 3g
16. Cholesterol: 54mg
17. Sodium: 137mg
18. Fiber: 7g

sesame oil, rice, fish, soy sauce, miso paste, rice wine vinegar, black bean, golden, shiitake mushrooms, snow peas

Taken from www.epicurious.com/recipes/food/views/soy-miso-fish-378782 (may not work)