Miso Butter & Panko-Crusted Cod with Ponzu Mayo, Asparagus & Potatoes

Miso Butter & Panko-Crusted Cod

with Ponzu Mayo, Asparagus & Potatoes

35 MIN
$11.94/serving 2 Servings
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    We’re topping flaky cod with layers of umami-rich miso butter and panko breadcrumbs, then roasting it in the oven to achieve an irresistibly crispy, golden brown crust—an easy technique that yields bright, flavorful results. It’s the perfect accompaniment to our simple sides of roasted asparagus and potatoes, served with a citrusy ponzu mayo dipper.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    fresh
    ingredients
    Miso Butter & Panko-Crusted Cod with Ponzu Mayo, Asparagus & Potatoes
    Title
    • 2 Skin-On Salmon Fillets
    • ¾ lb Potatoes
    • 1 clove Garlic
    • 1 Lime
    • 6 oz Asparagus
    • 1 oz Salted Butter
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Sweet White Miso Paste
    • 1 Tbsp Light Brown Sugar
    • 1 Piece Ginger
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Vegetarian Ponzu Sauce
    time-saving
    tips & techniques
    Prepare the ingredients & make the miso butter
    1 Prepare the ingredients & make the miso butter

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus. Cut the potatoes into 1/2-inch rounds. Halve the lime crosswise. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 teaspoon (you may have extra). Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the softened butter, sugar, miso paste, grated ginger, garlic paste, and the juice of 1 lime half. Season with salt and pepper. Using a fork, mash until thoroughly combined.

    Roast the potatoes
    2 Roast the potatoes

    Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the fish & asparagus
    3 Roast the fish & asparagus

    Meanwhile, lightly oil one side of the remaining sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan, skin side down. Evenly spread the miso butter onto the fish, then top with the breadcrumbs (pressing lightly to adhere). Season with salt and pepper. Transfer the asparagus to the other side of the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 13 minutes, or until the asparagus is tender when pierced with a fork and the fish is cooked though.* Remove from the oven.

    Finish & serve your dish
    4 Finish & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise and ponzu sauce; season with salt and pepper. Evenly top the roasted asparagus with the juice of the remaining lime half; carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished asparagus. Serve the ponzu mayo on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the miso butter
    1 Prepare the ingredients & make the miso butter

    Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus. Cut the potatoes into 1/2-inch rounds. Halve the lime crosswise. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 teaspoon (you may have extra). Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the softened butter, sugar, miso paste, grated ginger, garlic paste, and the juice of 1 lime half. Season with salt and pepper. Using a fork, mash until thoroughly combined.

    2 Roast the potatoes

    Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Roast the fish & asparagus
    3 Roast the fish & asparagus

    Meanwhile, lightly oil one side of the remaining sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan, skin side down. Evenly spread the miso butter onto the fish, then top with the breadcrumbs (pressing lightly to adhere). Season with salt and pepper. Transfer the asparagus to the other side of the sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 13 minutes, or until the asparagus is tender when pierced with a fork and the fish is cooked though.* Remove from the oven.

    4 Finish & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise and ponzu sauce; season with salt and pepper. Evenly top the roasted asparagus with the juice of the remaining lime half; carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished asparagus. Serve the ponzu mayo on the side. Enjoy!

    Finish & serve your dish
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