Fast & Easy

Sheet Pan Miso Butter & Panko-Crusted Cod

with Ponzu Mayo, Bell Pepper & Potatoes

35 MIN

2 Servings

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with Cod

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 bell pepper and potatoes, served with a citrusy ponzu mayo dipper.
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Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Cod Fillets
¾ lb Potatoes
1 oz Salted Butter
1 Lime
1 Bell Pepper
1 clove Garlic
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

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 2-inch strips. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat. 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. Halve the lime crosswise.

2 Roast the vegetables

Transfer the potato rounds to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 6 minutes. Leaving the oven on, remove from the oven. Carefully transfer the seasoned pepper to the other side of the sheet pan. Return to the oven and roast 13 to 15 minutes, or until the vegetables are lightly browned and tender when pierced with a fork.

3 Roast the fish

Meanwhile, 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. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on a separate sheet pan; evenly spread the miso butter onto the fish, then top with the breadcrumbs (pressing gently to adhere). Season with salt and pepper. Drizzle with olive oil and season with salt and pepper. Roast 8 to 10 minutes, or until lightly browned and cooked through.* 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 vegetables with the juice of the remaining lime half; carefully stir to coat. Serve the roasted fish with the finished vegetables. Serve the ponzu mayo on the side. Enjoy!