Miso pumpkin with black sesame fish
600 g, diced
680 g, (4x170g) white fish fillets
35 g, (1/4 cup) black variety
1 x 3 second spray(s)
- Preheat oven to 220°C. Place pumpkin on a baking tray and lightly spray with oil. Bake for 15 minutes or until soft.
- Meanwhile, heat oil in a large frying pan over medium heat. Dip one side of fish fillets in black sesame seeds. Cook fish sesame-side up for 2-3 minutes, then flip and cook for another 2-3 minutes or until cooked through.
- Using a food processor, process pumpkin with miso paste and 1 tbs water until smooth. Season. Place fish on top of miso pumpkin puree.