VIDEO

Crunchy Miso Cod with Brussel Sprouts from Sammy Singleton on Vimeo.

PREP TIME: 5 min
COOK TIME: 20 min
TOTAL TIME: 25 min
SERVES: 4

INGREDIENTS

  • 12 Brussel sprouts, halved
  • 2 tsp Olive Oil
  • Salt to taste
  • 4 Alaskan Cod Filets
  • 5 Tbsp unsalted butter
  • 6 Tbsp white or yellow miso
  • 1 Tbsp plus 1 ½ tsp. Gochujang chili paste
  • 1 Tbsp Brown Sugar
  • 10 Garlic cloves
  • 1 4” piece of ginger, peeled and grated
  • 2/3 cup Panko

Need the perfect dish to impress that special someone? Look no further than this yummy and crunchy cod made with miso paste (from scratch!) and roasted Brussels sprouts. 

Learn more about Alaska Cod

DIRECTIONS

  1. Preheat oven to 400 degrees and line a rimmed baking sheet with foil. Place halved Brussel sprouts on one side of pan and drizzle with olive oil and salt. Using a paper towel, pat dry your Alaska Cod Fillets and place them on the empty side of the baking sheet.
  2. To prepare the Miso butter, mix 3 tbsp room temperature butter, your white or yellow miso, brown sugar, Gochujang, garlic gloves and ginger in a small bowl. In a separate bowl mix the remaining 2 tbsp of butter, melted, and the panko crumbs. Use about ¾ of the miso mixture to coat your cod fillets. Pat the buttered Panko crumbs onto the top of each fillet firmly. Bake in the oven until cod is firm but flakey – about 15 minutes.
  3. Switch oven to a low broil and allow panko crumbs to brown for about 3-5 minutes. Rotate pan halfway for even browning.
  4. Remove from oven and add the remaining miso butter to your Brussel sprouts and toss to combine and serve.