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Easy and quick Miso Butter Fish With Asparagus recipe delivers tender fish with a buttery crisp atop, complemented by crunchy asparagus. It's a dish bursting with flavor and takes less than 30 mins from prep to finish.
Miso Butter Fish With Asparagus Recipe
Miso Butter Fish with Asparagus is one of the best fish recipes that combines the richness of cod with simple ingredients, just like my baked cod recipe. The freshness of asparagus and cod fillets are infused with the bold flavors of miso, sriracha, garlic, and ginger.
This perfectly baked fish is tender, flavorful, and enhanced with a crisp topping of buttery panko. Try it today and elevate your dinner experience with this delicious and easy-to-make dish!
Why This Recipe Works
Miso Butter Fish with Asparagus is not only delicious, but also incredibly easy to make. With just a few simple ingredients and minimal preparation time, you can create a gourmet meal that will impress everyone at the table.
This recipe is also versatile enough to be enjoyed as a cozy weeknight dinner or served as an elegant dish for special occasions.
It brings both protein and vegetables together on one plate, and offers a healthy and nutritious meal that everyone can enjoy.
Ingredients
This flavorful Miso Butter Fish with Asparagus recipe calls for only a few ingredients:
- Asparagus
- Vegetable oil
- Salt
- Skin-on or skinless cod fillet or cod loin
- Butter
- White or yellow miso
- Sriracha
- Sugar
- Garlic
- Ginger
- Panko
See the recipe card for full information on ingredients.
How To Make Miso Butter Fish With Asparagus
Baking the fish fillets and asparagus is easy and simple to prepare.
First, line a baking sheet with parchment paper or aluminum foil to prevent the fish from sticking to the pan after baking. Preheat the oven to 180°C (356°F).
Next, rinse the asparagus and trim the tough ends. Cut the rest of the asparagus into 2-inch lengths and transfer to the baking sheet. Season with salt and toss well with vegetable oil.
Pat dry the cod with kitchen papers and place it on the baking sheet with the skin side facing down.
The soul of the dish is this amazing miso mixture, which is combined with melted butter, white miso, sriracha, sugar, grated garlic, and ginger. Stir all the ingredients together in a bowl until well incorporated and smooth. Then, add the melted butter to the panko to make a crispy topping.
Spread the fish with one or two spoonfuls of miso mixture, and gently press the butter panko onto it.
Bake for 15 minutes or until the fish and asparagus are tender and cooked through. Broil for 3 minutes or less to get a golden brown crunchy top.
Remove from the oven, and toss the remaining miso mixture with the asparagus for a delightful umami touch. Serve immediately.
Cooking Tips
To make the best Miso Butter Fish with Asparagus, please follow my tips below:
- You may also use sea bass, or salmon fillet in this recipe.
- Choose fresh ingredients for the best taste and texture.
- You can always prepare the miso mixture ahead of time and keep it in the refrigerator before using it.
- Always keep an eye on the fish and asparagus while baking to prevent overcooking. Adjust the cooking time if needed, especially if the fish fillets are thicker.
Frequently Asked Questions
Yes, you can use several other fish options in this recipe as you prefer or if certain types of fish are more readily available in your area. Just be mindful of cooking times and adjust as needed based on the thickness of the fish fillets. Salmon fillets, arctic char, and halibut are also great for this recipe.
This perfectly baked fish dish goes well with any side dish or staples, such as steamed rice, pasta, or roasted potatoes.
This recipe has 688 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Miso Butter Fish With Asparagus
Ingredients
- 1 1/2 pound (750g) asparagus
- 2 teaspoons vegetable oil
- 1 pinch salt
- 7 ounces (230g) skin-on cod , other fish options are sea bass or salmon fillets
- 5 tablespoons unsalted butter, divided
- 6 tablespoons white or yellow miso
- 1 tablespoon sriracha
- 1 tablespoon sugar
- 9 cloves garlic, grated
- 1 teaspoon ginger, grated
- 2/3 cup panko
Instructions
- Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper. Rinse the asparagus and trim the tough ends by 1 inch. Cut the remaining asparagus into 2-inch (5 cm) lengths. Spread the asparagus on the baking sheet, arranging it to one side. Drizzle with vegetable oil and sprinkle evenly with salt. Toss well and set aside.
- Rinse and pat the cod dry with paper towels. Place the fish on the empty side of the baking sheet, skin side down.
- Microwave 3 tablespoons of butter for 20 seconds or until melted. Grate the garlic and ginger using a ceramic grater for a fine texture. In a bowl, combine the melted butter, white miso, sriracha, sugar, grated garlic, and ginger, stirring until smooth. Melt the remaining butter in the microwave and mix with panko in a separate bowl.
- Spread one or two spoonfuls of the miso mixture evenly over the fish with the back of a spoon. Top with the buttered panko, pressing gently to help it stick and stay in place during baking.
- Bake for 15 minutes or until the panko is golden brown and the fish is firm. If the fish is thick, extend the baking time to ensure it is fully cooked. If the panko topping isn't crisp enough, broil for an additional 3 minutes.
- Once baked, remove from the oven, and toss the asparagus with the remaining miso mixture to enhance the flavor. Serve immediately.
Video
Notes
- You may also use sea bass, or salmon fillet in this recipe.
- Choose fresh ingredients for the best taste and texture.
- You can always prepare the miso mixture ahead of time and keep it in the refrigerator before using it.
- Always keep an eye on the fish and asparagus while baking to prevent overcooking. Adjust the cooking time if needed, especially if the fish fillets are thicker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love miso and love fish, have to try this recipe. Thanks Bee.
Most welcome! Happy cooking.