Baked Cod With Crunchy Miso-Butter Bread Crumbs
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups short-grain brown rice
- 2tablespoons unsalted butter, at room temperature
- 2teaspoons peeled, grated ginger
- ¼teaspoon grated garlic
- 7teaspoons white (sweet or shiro) miso
- ¼cup canola oil
- ½cup panko bread crumbs
- 4(6-ounce) skinless cod fillets
- Kosher salt and black pepper
- 1pound broccoli, tough stem removed, cut into thin 2-inch florets
- 1tablespoon lemon juice
Nutritional analysis per serving (4 servings)
658 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 71 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 41 grams protein; 928 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. In a medium saucepan, combine rice and 2¼ 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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Keep fresh ginger in the freezer; surprisingly easy to both peel and grate (Microplane best) without the stringiness. Plus, you'll always have a supply :)
Used less miso on second attempt, 2 teaspoons miso in crumb mixture and didn't coat the fillets at all. Also added 1 teaspoon of brown sugar for a bit of sweetness. Much better.
This is a pro tip from Karen-I mixed all of the miso with the garlic, ginger, butter, (and a few hot pepper flakes), then coated the fish with oil, s&p and the marinade. Prior to baking, I coated the filets in the panko. The fish was very flavorful and the panko crust crispy. Served with green beans in oyster sauce and red pepper flakes. Delicious!
My husband is ADDICTED to this dish and we make it at least once every two weeks. The first time I made it I cut the recipe in half but messed that part up and accidentally kept the full amount of butter and miso for the topping. Turns out the topping is incredible so we keep doing it this way now.
Really enjoyed the cod. For the amount of topping, it was much tamer than I thought it would. Will make again.
This is the second NYT cod recipe I've made and both have been excellent (the other is "Roasted Cod with Burst Tomatoes and Olives"). I used white miso for the first time with the other recipe, then this one. It made a great part of both these recipes, and because these were so good, I'm going to search for more cod and/or miso recipes. Oh, and the mixing of the ginger and garlic with the bread crumbs spread it out very well. It got rave reviews.