Miso Butter Cod
Japanese · 30 min · Fish · pescatarian, gluten-free, keto, low-carb, high-protein
284 cal
32g protein
12g carbs
12g fat
per serving · estimated
Ingredients
- 4 cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 2 tbsp unsalted butter
- 2 scallions
Method
- Whisk white miso, mirin, sake and sugar into a smooth marinade.
- Pat cod dry and coat all over with the miso marinade; rest 15 minutes (or up to overnight).
- Heat oven to 200C. Wipe off excess marinade and place cod on a lined tray.
- Roast 12-14 minutes until the fish flakes and reaches 55C internal temp.
- Melt butter in a small pan until nutty, then spoon over the cod and scatter with sliced scallions.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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