Sautéed Thick Fish Fillets with Miso Soup


by: Cristal

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. Makes 4 main-course servings.


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serves: 4

4 6- to 8-ounce wild striped bass (tilefish, red snapper, or other thick white fish fillets, skin on and scaled

2 green onions (white and 2 inches of green tops, very thinly sliced)

2 cups Miso Soup (heated to serving temperature)

Nutrition Facts
Sautéed Thick Fish Fillets with Miso Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 276

  • Total Fat: 8.3 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 5127.2 mg
  • Total Carbs: 36.9 g
  •     Dietary Fiber: 7.6 g
  •     Sugars: 8.7 g
  • Protein: 16.2 g

how is this calculated?

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1.  Cook the fillets as directed for Sautéed Thick, Firm-Fleshed Fish Fillets.

2.  Remove from the pan and pat off the cooked oil with paper towels.

3.  Place the fillets in warmed soup plates.

4.  Add the green onions to the hot soup, let them infuse for 1 minute, and spoon the soup around the fish.

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