Miso-Glazed Flounder with Spinach Brown Rice
- 1 cup brown rice
- 2 teaspoons canola oil, plus more for baking sheet
- 1 teaspoon fine sea salt
- 6 cups baby spinach leaves (about 4 ounces), loosely packed
- 4 (5- to 6-ounce) flounder fillets
- 3 tablespoons white miso paste
- 1 1/2 tablespoon reduced-sodium soy sauce or tamari
- 2 teaspoons honey
- 1 tablespoon sesame seeds (white or black or a combination of both)
- 1 bunch scallions, white and light-green parts, very thinly sliced
Bring 2 1/4 cups water to boil in a medium saucepan.
Stir in rice, oil and salt; return to a boil, lower heat, cover pan and simmer 40 minutes.
Stir in spinach a few handfuls at a time, stirring until all leaves fit in the pan.
Cover and continue to simmer until all liquid is absorbed, about 15 minutes more.
Remove from heat and let sit 5 minutes.
Meanwhile, preheat the oven to 425°F.
Place flounder in an oiled baking sheet large enough to hold it in a single layer (tuck thin tail-ends or thin sides under if necessary to make fillets fit).
In a bowl, whisk together miso, soy sauce or tamari, honey and 2 tablespoons water.
Spoon the mixture over fish fillets.
Once you've added the spinach to the rice, place fish in the oven and bake until it just flakes easily with a fork, about 15 minutes.
Sprinkle fish with sesame seeds; garnish fish and rice with scallions and serve.
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- 1 cup brown rice
- 2 teaspoons canola oil, plus more for baking sheet
- 1 teaspoon fine sea salt
- 6 cups baby spinach leaves (about 4 ounces), loosely packed
- 4 (5- to 6-ounce) flounder fillets
- 3 tablespoons white miso paste
- 1 1/2 tablespoon reduced-sodium soy sauce or tamari
- 2 teaspoons honey
- 1 tablespoon sesame seeds (white or black or a combination of both)
- 1 bunch scallions, white and light-green parts, very thinly sliced