Sheet Pan Miso Butter & Panko-Crusted Cod with Ponzu Mayo, Bell Pepper & Potatoes
Fast & Easy

Sheet Pan Miso Butter & Panko-Crusted Cod

with Ponzu Mayo, Bell Pepper & Potatoes

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • 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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sheet Pan Miso Butter & Panko-Crusted Cod with Ponzu Mayo, Bell Pepper & Potatoes
    Title
    • 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 Triangle Created with Sketch.
    Prepare the ingredients
    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.

    Roast the vegetables
    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.

    Roast the fish
    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.

    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 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!

    Tips from Home Chefs

    Sheet Pan Miso Butter & Panko-Crusted Cod

    Prepare the ingredients
    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.

    Roast the vegetables
    Roast the fish
    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!

    Finish & serve your dish
    Browse Steps
    1 of 4