Sheet Pan Miso Butter & Panko-Crusted Cod with Ponzu Mayo, Broccoli & Potatoes

Sheet Pan Miso Butter & Panko-Crusted Cod

with Ponzu Mayo, Broccoli & Potatoes

35 MIN
2 Servings
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  • 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 broccoli and potatoes, served with a citrusy ponzu mayo dipper.

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    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Miso Butter & Panko-Crusted Cod with Ponzu Mayo, Broccoli & Potatoes
    Title
    • 2 Cod Fillets
    • ¾ lb Potatoes
    • ½ lb Broccoli
    • 1 oz Salted Butter
    • 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
    • 1 Lemon
    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. 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 lemon crosswise; remove the seeds. In a bowl, combine the softened butter, sugar, miso paste, grated ginger, garlic paste, and the juice of 1 lemon half. Season with salt and pepper. Using a fork, mash until thoroughly combined.

    Roast the potatoes
    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.

    Roast the broccoli
    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.

    Roast the fish
    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). 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.

    Finish & serve your dish
    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 lemon half; carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished broccoli. 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. 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 lemon crosswise; remove the seeds. In a bowl, combine the softened butter, sugar, miso paste, grated ginger, garlic paste, and the juice of 1 lemon 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.

    Roast the potatoes
    Roast the broccoli
    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). 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.

    Roast the fish
    Finish & serve your dish
    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 lemon 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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