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Miso Butter Cod with Roasted Vegetables

Miso Butter Cod with Roasted Vegetables

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
320
Chef's Note

For the best results, look for center-cut cod fillets of equal thickness so they cook evenly. If you can't find cod, this recipe works beautifully with other mild white fish like halibut or sea bass. The miso butter can be made up to 3 days ahead and refrigerated - just bring to room temperature before using.

Tags
seafood
cod
miso
roasted vegetables
carrots
weeknight dinner
healthy
gluten-free
low-carb
Ingredients

  • 1.5 pounds cod fillets

  • 3 tablespoons white miso paste

  • 3 tablespoons unsalted butter, softened

  • 1 tablespoon honey

  • 4 medium carrots, peeled and cut into 2-inch sticks

  • 3 cups broccoli florets

  • 1 large red bell pepper, sliced

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 whole lemon

  • 2 stalks green onions, sliced

Instructions
  • 1

    Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    In a small bowl, mix together 3 tablespoons of white miso paste, 3 tablespoons of softened butter, and 1 tablespoon of honey until smooth and well combined. Set aside.

  • 3

    Place the 4 medium peeled and cut carrots, 3 cups of broccoli florets, and 1 large sliced red bell pepper on the prepared baking sheet.

  • 4

    Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.

  • 5

    Spread the vegetables in a single layer and roast for 15 minutes.

  • 6

    While vegetables are roasting, pat the 1.5 pounds of cod fillets dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 7

    After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven and push the vegetables to one side.

  • 8

    Place the seasoned cod fillets on the empty side of the baking sheet.

  • 9

    Spread the miso butter mixture evenly over the top of each cod fillet.

  • 10

    Return the baking sheet to the oven and continue roasting for 12-15 minutes, until the cod is opaque and flakes easily with a fork, and the vegetables are tender and lightly caramelized.

  • 11

    Cut the lemon into wedges.

  • 12

    Serve the cod fillets with roasted vegetables, garnished with sliced green onions and lemon wedges on the side.

Nutrition Information (per serving)
320
Calories
32g
Protein
15g
Carbs
16g
Fat
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