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Sheet Pan Miso Butter & Panko-Crusted Cod
with Ponzu Mayo, Broccoli & Potatoes
35 MIN
2 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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 broccoli and potatoes, served with a citrusy ponzu mayo dipper.
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NutritionPER SERVING
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Calories590 Cals (est.)
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fresh
ingredients
Title
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2 Cod Fillets
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¾ lb Potatoes
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1 clove Garlic
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1 Lime
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½ lb Broccoli
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1 oz Salted Butter
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¼ cup Panko Breadcrumbs
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1 Tbsp Sweet White Miso Paste
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1 Tbsp Light Brown Sugar
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1 Piece Ginger
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2 Tbsps Mayonnaise
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1 Tbsp Vegetarian Ponzu Sauce
time-saving
tips & techniques
step-by-step
instructions
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. Cut the potatoes into 1/2-inch rounds. Cut off and discard the bottom 1/2-inch of the broccoli stem; cut the broccoli into small florets. 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. 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
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. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Roast the broccoli
Meanwhile, place the broccoli florets on a separate 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.
4
Roast the fish
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the other side of the sheet pan of partially roasted broccoli. 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 the broccoli is tender when pierced with a fork and the fish is cooked though.* Remove from the oven.
5
Finish & serve your dish
Meanwhile, in a bowl, combine the mayonnaise and ponzu sauce; season with salt and pepper. Evenly top the roasted broccoli with the juice of the remaining lime half; carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished broccoli. Serve the ponzu mayo on the side. Enjoy!
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. Cut the potatoes into 1/2-inch rounds. Cut off and discard the bottom 1/2-inch of the broccoli stem; cut the broccoli into small florets. 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. 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
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. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Roast the broccoli
Meanwhile, place the broccoli florets on a separate 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.
4
Roast the fish
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the other side of the sheet pan of partially roasted broccoli. 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 the broccoli is tender when pierced with a fork and the fish is cooked though.* Remove from the oven.
5
Finish & serve your dish
Meanwhile, in a bowl, combine the mayonnaise and ponzu sauce; season with salt and pepper. Evenly top the roasted broccoli with the juice of the remaining lime half; carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished broccoli. Serve the ponzu mayo on the side. Enjoy!
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