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

• portions: 2 servings
• temps total: 35 minutes

Ingrédients

2 Skin-On Salmon 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 Tbsp Vegetarian Ponzu Sauce

1 Piece Ginger

2 Tbsps Mayonnaise

1 Lemon

Instructions

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.

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, skin side down, 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 10 to 13 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked though.* Remove from the oven.

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!

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.

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, skin side down, 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 10 to 13 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked though.* Remove from the oven.

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!

Nutrition

• Calories: 750