Baked Cod With Crunchy Miso-Butter Bread Crumbs Recipe (2024)

Keep fresh ginger in the freezer; surprisingly easy to both peel and grate (Microplane best) without the stringiness. Plus, you'll always have a supply :)

Used less miso on second attempt, 2 teaspoons miso in crumb mixture and didn't coat the fillets at all. Also added 1 teaspoon of brown sugar for a bit of sweetness. Much better.

Just FYI the app: MyFitnessPal.com lets you import the whole recipe and will break it down by fat, calories, etc. You can then delete or substitute all you want to see how you can make it healthier!

The fish was good, but too salty. The miso paste has a lot of sodium, so using it in the topping AND spreading the remaining paste on the fish itself is overkill. I will cut back on the miso considerably next time I try this. Served the fish over egg noodles (my husband hates rice), with a side iceberg wedge salad. Overall nice meal.

this is just as good without the breadcrumbs (better in my opinion). Make a paste of the miso, butter, ginger and garlic and spread on top of the fish with your hands or the back of a spoon. Leave to marinade for an hour or so if you have time, or not. Cook uncovered in the oven at 350 then blast under the grill to crunch up the miso paste.

Yes, there are different kinds of white miso just as there are different brands/makers of miso and all have different amounts of sodium. Check labels to find low sodium varieties or use smaller amounts in your recipes.

So yummy! I skipped adding the extra layer of miso and I didn’t find it too salty at all. So good. I also just roasted the broccoli on another sheet pan alongside the fish.

Very good! Other than cook time for brown rice (45 minutes, rather than 20), this recipe is quite easy and straightforward. Having introduced miso paste into my kitchen 4 short weeks ago, and now an enthusiastic 'convert' to this delicious ingredient, I've been looking for more ways to use it. This is now part of my flavor-building tool kit.

I skipped the broccoli and wild rice and just made the fish. Simple, straightforward, tasty. The combination of flavours is simple, but it works. It's been added to our permanent fish recipe rotation.

My fishmonger has recently been carrying Hake, an inexpensive fish which I find to have a far superior texture and flavor to cod. This recipe, which is ridiculously easy and flavorful, elevates the hake to glorious levels. I did add a couple minutes to cooking time, however, as I had quite a thick piece of fish. Truly exceptional!

This is a pro tip from Karen-I mixed all of the miso with the garlic, ginger, butter, (and a few hot pepper flakes), then coated the fish with oil, s&p and the marinade. Prior to baking, I coated the filets in the panko. The fish was very flavorful and the panko crust crispy. Served with green beans in oyster sauce and red pepper flakes. Delicious!

I second, "Truly easy and addicting." The rice and charred broccoli complement perfectly.

use a microplane grater with a handle. Very fast and easy. You will find yourself using it for cheese, citrus peel, whatever

I cannot eat miso. Is there anything anyone would recommend as a good substitute?Thanks

The 'tough stem' can be cut in small pieces, zapped short time in micro wave, then added with the florets. Why waste?

This was quick and easy to prepare and was more than worth the effort! I followed the recipe for the fish only but may have been a little heavy handed on the ginger because I love it. Baked until just done and broiled the topping to brown it nicely. I served it over a baked sweet potato and the combination with the flavors of the miso and ginger was outstanding. I'll be making this one often!

I spread a layer of gochujang on the fish before the miso-bread crumb mixture. It add a nice spice and complements the sweetness well

Made exactly as directed except avocado oil instead of canola, which I don't use. First bite, we both said - way too salty!! I'm not even sure what I would do differently next time, mostly because I don't know that there will be a next time.

Much less miso spread on top of the fish; more panko in the mix for extra crunch.

The flavor of the miso butter bread crumbs is absolutely wonderful. My family loved this! I made it just as instructed.

Wow excellent. I was making for 1 and used 1 tsp miso, 2 tsp butter, 1 tsp ginger and 1/2 tsp garlic. Put a little furikaki on the rice and finished everything off 1 min under the broiler. Came out perfectly cooked. Splash of lemon juice this is delightful.

Pretty good. I used rockcod fillets, assembling them in soft corn/flour tortillas with lettuce & lite mayo for a quick healthy lunch; tried Caesar dressing for a second one instead of mayo. Made the fish as described except using granulated garlic from a local spice shop. I would likely try it next time with rice and roasted veggie as mentioned.

I cooked the whole filet in one piece. I did not put an extra layer of miso on the fish. I also did not add the panko to the miso ginger mix, but applied the mix to the fish and sprinkled the panko on top. Tasted wonderful😘

This recipe is delicious. Everyone asks for the recipe when I make it. My only addition is a brief blast under the broiler for the last couple minutes of cooking time. Crisps the crumbs to perfection.

Did not include the schmear of miso and doubled the ginger/garlic. Yum.

It's useless putting Miso in a recipe if you're going to submit it to high temperatures like baking or boiling which all you'd be doing is adding a load of sodium to your dish and killing the main nutritional, and healthy, properties of fermented Miso which is packed with enzymes.

Good quick weeknight dinner. My somewhat picky son liked it. Next time, I’ll add more ginger and garlic. I served over farro, along with the broccoli.

Added ground pistachios to the topping mix. Gobbled up by our guests. Need a better solution to spreading topping on the fish evenly.

I really enjoyed this recipe! My changes: I used olive oil on top & bottom of fish, and used 1 Tb of the miso in the recipe based on other comments. Instead of bread crumbs, I had leftover "healthy" flour mix made up of oat flour, coconut flour, and ground flax seed. Didn't read the recipe carefully and mixed miso right in with the topping. Didn't seem to hurt. I did broil it at the end which made the topping nice and brown; looked more appetizing. It was delightful! Will make it again.

Made this with about half the amount of red miso instead of white and skipped the extra layer of miso. It made more than enough breadcrumb topping for two medium size filets. Delicious and easy and will definitely be making this again as a weeknight meal.