Miso Butter & Panko-Crusted Cod
with Ponzu Mayo, Asparagus & Potatoes
Ingredients
- 2 Cod Fillets
- 1 bunch Asparagus
- 1 lb Fingerling Potatoes
- 1 bunch Scallions
- 1 clove Garlic
- 1 piece Ginger
- 1 Lime
- 1 oz Salted Butter
- 1 tbsp Sweet White Miso Paste
- 2 tbsp Ponzu Sauce
- 1/4 cup Panko Breadcrumbs
- 1/4 lb Octopus
- 4 oz Asparagus
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Get started
• Place an oven rack in the center of the oven, then preheat to 475°F. • Wash and dry the fresh produce.
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Prepare the ingredients & make the miso butter
• Remove the honey from the refrigerator to bring to room temperature. • Snap off and discard the tough bottom ends of the asparagus; cut into 2-inch pieces. • Crack the eggs into a bowl. • Season with salt and pepper. Using a fork, beat until smooth. • In a bowl, combine the miso paste, butter, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to combine.
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Roast the potatoes
• Line a sheet pan with foil. • Cut the potatoes into 1/2-inch-thick rounds. • Place on the foil-lined sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. • Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. • Remove from the oven.
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Roast the fish & asparagus
• Meanwhile, pat the fish dry with paper towels; season on both sides with salt and pepper. • Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. • Add the prepared asparagus to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in a single layer around the fish. • Roast 12 to 14 minutes, or until the fish flakes easily when tested with a fork and the asparagus is tender. • Remove from the oven.
Contains: Wheat, Milk, Eggs
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