BAKED COD WITH CRUNCHY MISO-BUTTER BREAD CRUMBS

Baked Cod With Crunchy Miso-Butter Bread Crumbs image

Shiro miso, also known as white miso, is a fermented mash of soybeans and rice with an incredibly rich, sweet flavor that packs a punch. It pairs particularly well with ginger and garlic, and is combined here with those aromatics, butter and panko bread crumbs for a crisp coating. As it bakes, the miso crust caramelizes and forms an addictive flavor that elevates the mild cod.

Provided by Kay Chun

Categories dinner, lunch, weekday, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Previous Next

Ingredients

1 1/2 cups short-grain brown rice
2 tablespoons unsalted butter, at room temperature
2 teaspoons peeled, grated ginger
1/4 teaspoon grated garlic
7 teaspoons white (sweet or shiro) miso
1/4 cup canola oil
1/2 cup panko bread crumbs
4 (6-ounce) skinless cod fillets
Kosher salt and black pepper
1 pound broccoli, tough stem removed, cut into thin 2-inch florets
1 tablespoon lemon juice

Steps:

Heat oven to 375 degrees. In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, about 20 minutes. Turn off the heat and let stand (covered) for 10 minutes. Fluff with a fork.
In a small bowl, using a spoon, mash together butter, ginger, garlic, 3 teaspoons of the miso and 1 tablespoon of the oil. Mix well, then fold in bread crumbs.
Arrange cod on a large rimmed baking sheet lined with parchment or foil. Rub with 1 tablespoon of the oil and lightly season with salt and pepper. Using the back of a spoon or a butter knife, spread 1 teaspoon of miso over each fillet. Divide the miso-butter-bread crumb mixture equally and sprinkle in an even layer on top of each fillet, pressing gently but do not pack. Roast until top is golden and fish is cooked through to an internal temperature of 145 degrees, about 12 to 14 minutes.
In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add broccoli, season with salt and pepper and cook over moderately high heat, stirring, until crisp-tender and charred, about 5 minutes. Stir in lemon juice. Serve cod with charred broccoli and brown rice.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 17 grams, Carbohydrate 71 grams, Fat 24 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 5 grams, Sodium 928 milligrams, Sugar 3 grams, TransFat 0 grams