Made with: ☑ Love ☐ Bacon
Two things I’d never eaten before tonight: shiro miso (in anything other than soup) and flounder. I knew my mom liked one of them, though — she likes to mention the restaurant-cooked flounder that hung over the sides of her dinner plate when she and her sister vacationed in Norway in their youth. The flounder filets I obtained at my local supermarket were not large by any standard, but the miso paste I found (for the first time ever!) in the natural food section made tonight’s dinner an easy decision.
I’ll definitely be making this again sometime.
- 5 filets flounder, about 12 oz. total
- 3 tbsp. shiro miso paste
- 2-3 tbsp. maple sugar, to taste (or 3 tbsp. maple syrup)
- 2-3 tbsp. soy sauce, to taste
- 1 tbsp. rice vinegar
- 1-2 tbsp. water to thin glaze (if needed)
- fresh lemon wedges or lemon juice
- Preheat oven to 375°F.
- Line a shallow baking pan with aluminum foil. Coat foil lightly with cooking spray. Arrange flounder filets on baking pan so they're not overlapping.
- In a small bowl, combine miso paste, maple sugar/syrup, soy sauce, rice vinegar, and water (only if using maple sugar, not syrup). Spoon glaze over flounder filets and spread evenly.
- Place glazed flounder in oven; bake 6-8 minutes per half-inch of thickness. Finish under the broiler for about 2 minutes to caramelize the glaze. Squeeze a lemon wedge over each filet or drizzle lightly with lemon juice and serve immediately with side(s) of your choice.