Sautéed Thick Fish Fillets with Miso Soup

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

This dish is most dramatic if the fillets are cut into squares or rectangles and then served in soup plates surrounded with the broth. Here, the soup contains only a little chopped green onion, but you can add sliced shiitake mushrooms, julienned leeks (blanched for 5 minutes), a few snow peas, thin green beans, or cockles, mussels, or other shellfish.

Ingredients

Method