Miso Breadcrumb Baked Cod, Butter Lettuce Salad with Asian Pear + Pomegranate
Why we love it:
- 2 Tablespoons White Miso
- 2 Tablespoons Unsalted Butter (room temperature)
- 1⁄4 cup Panko Breadcrumbs
- 11⁄4 pounds Cod (ideally, 1 filet per person, but you can trim as needed)
- 1 teaspoon Kosher Salt (divided)
- 1 Tablespoon Pomegranate Molasses (or honey)
- 2 Tablespoons Cider Vinegar
- 1⁄2 teaspoon Dijon Mustard
- 5 Tablespoons Extra Virgin Olive Oil
- 1 head Butter Lettuce
- 1 Pear (Asian pear is lovely here. Or use your favorite kind)
- 1 Pomegranate
1. PREHEAT OVEN TO 425 DEGREES
2. MISO CRUMBS
If your butter is cold, microwave it for 10-20 seconds until it’s soft but not melted. In a small bowl combine the miso, butter, and breadcrumbs. Mash with a fork or your fingers until evenly combined and moist.
Line a baking sheet with parchment or foil. Place the fish filets on the pan - if you don’t have 1 per person, cut a large one in half or cut them all in half if that makes more sense for your group.
Sprinkle a pinch of salt on each filet of fish, just a pinch. Divide the miso crumbs evenly among the filets and gently press it in using enough force to make it stick but gentle enough not to break the fish.
Place in the oven and roast for about 12 minutes (for filets about ½ inch thick - if thicker, cook longer) until golden brown and cooked through.
Meanwhile, make the vinaigrette. Use a blender or a mason jar.
Add the pomegranate molasses, vinegar, and dijon. Add the remaining salt. Put the lid on and shake or blend. Open and add the oil. Cover again and shake as hard as you can to emulsify.
Wash and dry the lettuces. Use a salad spinner or wash and dry on clean towels. Tear or cut into 2” squares. Place in a large bowl.
Slice the Asian pear into thin slices. Add to the bowl
Peel the pomegranate. What’s your method? Here are a few:
*Cut in ½ and hold over a bowl, cut side down, cupped in your palm loosely. Use a wooden spoon to whack the back until the seeds pop out.
*Fill a large bowl with water. Cut in ½ and massage the seeds out while pulling apart the skin and membrane and letting the seeds fall. Under water will catch the stain of any popping seed.
*Cut and just tear it apart on the cutting board. Warning - this method might make a mess but it’s also fast and just is what it is.
Add the seeds to the salad.
Toss salad with vinaigrette. Serve fish on the side.