Sheet Pan Miso Butter & Panko-Crusted Cod
with Ponzu Mayo, Broccoli & Potatoes
Ingredients
- 2 Cod Fillets (4 Cod Fillets or 4 Skin-On Salmon Fillets for customized options)
- 12 oz Potatoes (24 oz Potatoes)
- 8 oz Broccoli (16 oz Broccoli)
- 1 piece Ginger (2 piece Ginger)
- 1 Lemon (2 Lemon)
- ¼ oz Salted Butter (1 oz Salted Butter)
- 1 Tbsp Sweet White Miso Paste (2 Tbsp Sweet White Miso Paste)
- 1 Tbsp Vegetarian Ponzu Sauce
- 2 Tbsp Mayonnaise (4 Tbsp Mayonnaise)
- ¼ cup Panko Breadcrumbs (½ cup Panko Breadcrumbs)
- 1 Tbsp Light Brown Sugar (2 Tbsp Light Brown Sugar)
From your pantry: Olive Oil, Salt, Pepper
Instructions
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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 ½-inch rounds. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Quarter and deseed the lemon(s). Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons. In a bowl, combine the softened butter, sugar, miso paste, grated ginger, and the juice of 2 lemon wedges. Season with salt and pepper. Using a fork, mash until thoroughly combined.
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Roast the potatoes
Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
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Roast the broccoli & fish
Meanwhile, place the broccoli florets on the remaining 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. 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. Return to the oven and roast 8 to 12 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven.
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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 wedges; carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished broccoli. Serve the ponzu mayo on the side. Enjoy!
Protein Variations
Salmon
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Roast broccoli and prepare salmon
Meanwhile, place the broccoli florets on the remaining 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 5 minutes. Leaving the oven on, remove from the oven. 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, skin side down. 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. Return to the oven and roast 10 to 15 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven.
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