Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a wide, shallow pan, combine 3 cups vegetable broth, 2 tablespoons white miso paste, the juice of 1 whole lemon, 1 crushed clove of garlic, and 1 tablespoon of olive oil.

2. 2

   Gently whisk the poaching liquid ingredients together until the miso paste is fully dissolved and bring the mixture to a low simmer over medium heat.

3. 3

   Carefully place 2 pieces of white fish fillets into the simmering poaching liquid, ensuring the fish is mostly submerged.

4. 4

   Poach the fish gently for 8 to 12 minutes, depending on thickness, until the fish flakes easily with a fork, then carefully remove the cooked fish from the pan and set aside.

5. 5

   Increase the heat slightly and reduce the poaching liquid by about one-third, allowing the flavors to concentrate.

6. 6

   Stir in the remaining 1 tablespoon of olive oil and 1/4 cup of chopped fresh dill into the reduced poaching liquid, adjusting seasoning if necessary.

7. 7

   Serve each poached fish fillet immediately, spooning the aromatic lemon-dill-miso broth generously over the top.