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
+$4.95/serving 2 Servings
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Available Options

  • 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 bell pepper and potatoes, served with a citrusy ponzu mayo dipper.
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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Miso Butter & Panko-Crusted Cod with Ponzu Mayo, Bell Pepper & Potatoes
    Title
    • 2 Skin-On Salmon Fillets
    • ¾ lb Potatoes
    • 1 oz Salted Butter
    • ¼ cup Panko Breadcrumbs
    • 1 Lime
    • 1 Bell Pepper
    • 1 Tbsp Sweet White Miso Paste
    • 1 clove Garlic
    • 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, skin side down; 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 10 to 13 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, skin side down; 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 10 to 13 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
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