Fructose Free Miso-Ginger Cod & Potato Traybake with Zucchini
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Learn more →Ingredients
4 servings
For the traybake
- 1.5 lb baby potatoes, halved
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- 2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
- 4 cod fillets (about 6 oz each), skin removed
For the miso-ginger glaze
- 2 tbsp white miso paste
- 1 tbsp fresh ginger, finely grated
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp tamari
- 1 tsp sesame oil
- 2 tbsp water
For serving
- 2 tbsp fresh scallion greens, thinly sliced (optional)
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the halved baby potatoes on an 18×13-inch sheet pan with 1 tbsp of the olive oil and 1/4 tsp of the salt until evenly coated, then spread them cut-side down in a single layer. Roast for 20 minutes, until the cut sides are golden and the potatoes are just beginning to soften.
- 2
While the potatoes roast, whisk together the white miso paste, grated ginger, honey, tamari, sesame oil, and water in a small bowl until smooth and pourable.
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