Miso Butter Fish With Asparagus
Ingredients
The fish and vegetables
-
1 ½
pound
asparagus
-
7
ounces
skin-on cod
-
1
pinch
salt
-
2
teaspoons
vegetable oil
The sauce and topping
-
5
tablespoons
unsalted butter
-
6
tablespoons
white or yellow miso
-
1
tablespoon
sriracha
-
1
tablespoon
sugar
-
9
cloves
garlic, grated
-
1
teaspoon
ginger, grated
-
⅔
cup
panko
Instructions
- Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.
- Rinse the asparagus, trim the tough ends, and cut into 2-inch lengths. Spread on the baking sheet, drizzle with vegetable oil, and sprinkle with salt.
- Pat the cod dry and place it on the baking sheet skin side down.
- In a bowl, combine melted butter, miso, sriracha, sugar, grated garlic, and ginger until smooth.
- Mix the remaining melted butter with panko in another bowl.
- Spread the miso mixture over the fish and top with the buttered panko, pressing gently.
- Bake for 15 minutes until the fish is firm and the panko is golden. Broil for an additional 3 minutes if necessary.
- Toss the asparagus with the remaining miso mixture before serving.
Nutrition Facts (estimated)
Servings
2
Calories
688
Total fat
35g
Total carbohydrates
63g
Total protein
38g
Sodium
2424mg
Cholesterol
118mg
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