Nov 12, 2026
Here is one of my favorite go-to dinners: Maple Miso Fish & Veggies! I've made this with many types of fish as well as many different veggies so it has become one of my favorite tried and true dishes. It is highly customizable as well as relaxed. During the Fall & Winter {root veggie season}, I have been buying all my root veggies from the farmers market because they are so sweet right now!
You'll need:
- Salmon, 2 fresh lemons, white miso, real maple syrup, a handful of freshly peeled garlic cloves {we LOVE garlic in our house so do this to taste}, EV olive oil, carrots, fresh beets, 1 white cabbage, butter, nutmeg (fresh if possible), plain panko, optional dried or fresh parsley, a radio/vinyl/spotify, and an optional glass of wine or enjoyable beverage of choice.
How much of what you cook will depend on if you want leftovers or not. For 2 people, I make 1 fillet per person and extra veggies ( approx 3 medium beets, 4-5 carrots, 1/3-1/2 cabbage) so there is enough for a whole second meal the next day. I don't make fish for leftovers, just veggies.
1. (At least 2 hours in advance) Defrost fish (if frozen) and pull butter from the fridge if that's where it lives. When you're ready to cook, put on some music and pour a drink of choice. Gather your supplies- You can use baking sheets with a piece of foil or glass pyrex containers/ corningware with a glass lid (or foil). Whichever you choose, you'll need one for the fish and one for the veggies.
2. Preheat your oven to 350. Cut lemon into slices. You may only need 1 lemon but you may need 2. Place fillets in a baking container, skin side down on top of freshly sliced lemon slices. Save a few lemon slices for the end.
3. Cut beets and carrots (I prefer a good, hardy oblique cut for carrots and large cubes for beets, but feel free to do what you like!). Cut cabbage into either wedges if cooked separately from root veggies or into larger shreds if being tossed with root veggies. Coat all veggies with olive oil and gently toss to combine. Place veggies in their own baking container.
4. In a bowl, mix together equal parts miso, maple syrup, olive oil and fresh grated garlic cloves (this will be to taste so you will absolutely want to taste for saltiness, sweetness, oil and garlic- you will add more of what you want, just remember that you can't take it out so go slowly). Start with 2 tbsp of each liquid and 1 garlic clove (I grate using a zester). Once to your liking and smooth (with exception of small garlic pieces), use a culinary brush to paint the top and side of your fish- be generous :). Pour the rest evenly over top of your mixed veggies. *If doing cabbage wedges, paint the wedges with a culinary brush as well.
5. Place root veggies in the oven and start the timer (these will take about 50-60 minutes. If you prefer more well done and less crunchy veggies, you may wish to go longer).
6. You can use the same bowl you made your sauce in to combine panko (try about 1/2 - 1 cup, enough to top 2 fillets of fish) and butter (use about 1tbsp per 1 cup, give or take). Gently fold until larger butter chunks are no longer visible (3-4 minutes of gentle folding) and grate in nutmeg to taste- try about 1/8 tsp give or take.
7. Use your finger to gently pat the panko mixture on top of your fish fillets until the entire surface has been covered. Place fish into the oven. Cook time varies and depends on cut of fish and type of fish. Try your usual baking time for fish. I have been cooking sockeye salmon, which takes me much longer than other fish I've used. I will set a time for 15 minutes and then check but it usually takes about 25. I also like to crank the oven up to 450 for the last 3-5 minutes to help give the panko a more golden crisp to it.
8. Pull salmon and let it rest for 3 minutes in the pan before moving to a plate. Squeeze lemon over fillets. Pull veggies last, give a quick toss and then plate alongside your fish. Option to grate lemon zest over fillets and veggies. Option to garnish with parsley, fresh or dried.
9. Enjoy!!