Miso Crunch Roasted Red Snapper & Vegetables
![Miso Crunch Roasted Red Snapper & Vegetables](/-/media/project/dole/recipe-images/miso-crunch-baked-red-snapper_1440_1180.jpg?h=1180&w=1770&rev=41bd8f2b0245491ba274a7c1ef53ddfb&hash=EAB0888BB9F1BE05BE0957226B3DBF17)
Ingredients
- 2 medium DOLE® Sweet Potatoes, peeled and chopped (about 1 pound)
- 1/2 cup thinly sliced DOLE® Red Onion
- 2 tablespoons sesame oil
- 1/2 teaspoon kosher salt
- 1 package (8.3 ounces) DOLE® Spinach Miso Crunch Kit
- 1 tablespoon sesame seeds
- 1 tablespoon reduced sodium tamari
- 4 red snapper or other whitefish fillets (about 5 ounces each)
- 1 DOLE® Green Onion, thinly sliced
Directions
- Preheat oven to 425°F. Line rimmed baking pan with foil. Toss potatoes, onion, 1 tablespoon oil and salt in a large bowl; spread on prepared pan and roast 15 minutes.
- Pulse cashews, sliced almonds and wonton strips from Kit in a food processor until fine crumbs form; transfer to a small bowl and stir in sesame seeds.
- Whisk tamari, remaining 1 tablespoon oil and dressing from Kit in a separate small bowl. Makes about 6 tablespoons.
- Stir baby spinach, baby red chard and carrots from Kit into potato mixture; push to 1 side of pan and place snapper on opposite side. Brush snapper with 2 tablespoons tamari mixture; press cashew mixture onto snapper. Roast snapper and vegetables 10 minutes or until internal temperature of snapper reaches 145°F, potatoes are tender and spinach mixture is wilted. Makes about 4 cups vegetables.
- Serve snapper over vegetables drizzled with remaining 1/4 cup tamari mixture and sprinkled with green onion.