Sheet-Pan Miso Butter Cod with Potatoes and Green Beans

By Sprig Originals ✓ · cooked up in Sprig

A whole Japanese-inspired dinner on one tray: crushed baby potatoes roast until golden, then flaky cod and green beans join them under a savoury-sweet miso butter that melts into everything. Under 45 minutes, one pan to wash, and mild enough that kids happily eat the fish.

Ingredients

• 1.5 lb baby potatoes, halved
• 2 tbsp neutral oil, such as canola
• 3/4 tsp kosher salt
• 12 oz green beans, trimmed
• 4 skinless cod fillets (about 6 oz each)

• 4 tbsp unsalted butter, softened
• 2 tbsp white miso paste
• 1 tbsp mirin
• 2 tsp soy sauce
• 2 garlic cloves, finely grated

• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Heat the oven to 425°F (220°C). Toss the halved baby potatoes on a large rimmed sheet pan with the oil and 1/2 teaspoon of the salt, then spread them cut side down in a single layer. Roast for 20 minutes.
2. While the potatoes roast, mash the softened butter with the miso, mirin, soy sauce and grated garlic in a small bowl until smooth and spreadable.
3. Pull the pan out and push the potatoes to one side. Add the green beans to the empty space, toss them with about 1 tablespoon of the miso butter and the remaining 1/4 teaspoon salt, then nestle the cod fillets among the vegetables. Spread the rest of the miso butter thickly over the top of each fillet.
4. Return the pan to the oven and roast for 12 to 14 minutes, until the cod is opaque and flakes easily with a fork (145°F / 63°C at the thickest point) and the beans are tender with a little char.
5. Spoon the melted miso butter from the pan over the fish and vegetables, scatter with scallions and sesame seeds, and serve straight from the tray.

Chef's tips

Nutrition (per serving, estimated)

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