Sign InSign Up Now

Miso Breadcrumb Baked Cod, Butter Lettuce Salad with Asian Pear + Pomegranate

Active Time: 10 minutes
Total Time: 20 minutes
image for Recipe schema

Let Your Friends Try This Recipe!

Why we love it:

This dish is simple and elegant, fresh and satisfying. Miso mixed with butter is a favorite shortcut of ours and adding breadcrumbs gives a lovely crunch. Pairing a rich fish with a light side salad may make this meal less filling to some, so see substitutions if you need ideas for another component.
Print this recipe

Ingredients

  • 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

Cooking Instructions

  • 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.

  • 3. FISH

    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.

  • 4. VINAIGRETTE

    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.

  • 5. SALAD

    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

  • 6. POMEGRANATE

    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.

  • 7. SERVING

    Toss salad with vinaigrette. Serve fish on the side.

Check out our new features!

Substitutions

  • GLUTEN FREE:
    miso can be GF but isn’t always. Read the label. Use GF panko
  • PALEO:
    whisk up 1 Tablespoon Braggs Aminos and 1 teaspoon pomegranate molasses. Roast the fish with just salt for 6 minutes then for the last 2, drizzle with the glaze
  • MISO:
    use an extra Tablespoon of butter and a teaspoon of soy sauce. Or, use an even sub of tahini, or hoisin sauce
  • COD:
    salmon, halibut, snapper
  • FISH:
    use a thin chicken cutlet or pork chop, cook a little longer and watch it doesn’t burn
  • ADD GRAIN:
    you might want to add some rice, quinoa, farro, sweet potato
  • ASIAN PEAR:
    can’t find or don’t want to pay (boy are they expensive!)? Use any other type of pear or apple
  • POMEGRANATE:
    you can buy the seeds pre-peeled
  • POMEGRANATE MOLASSES:
    a bit of a specialty item but we love it in place of honey or balsamic. So, sub those instead here. Also try maple syrup
  • BUTTER LETTUCE:
    any old type is ok here! Kale would be great too
  • KIDS CORNER:
    This could be a great way to get your kids to try fish! Cut the filets into strips and call them sticks! Also, you could sear this in oil and a sauté pan to get a more “fried” look if that might help. Kids may prefer the salad undressed and separated in small piles, pears, pomegranate, and a little lettuce
Rate this recipe:
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this.
Loading...
Send us feedback

Meal Plans

save time and reduce food waste
Get Your First Meal Plan