YOUR SOLIN GENERATED RECIPE
Crispy Baked Miso Glazed Cod with Asparagus and Brown Rice
Cod fillets brushed with savory miso and baked with a golden panko crust, served with roasted asparagus and nutty brown rice.
INGREDIENTS
7.5 ounces Cod Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus
1 tablespoon White Miso
1 teaspoon Honey
1 teaspoon Sesame Oil
1 tablespoon Panko Breadcrumbs
1 teaspoon grated Fresh Ginger
1 clove minced Garlic
PREPARATION
Preheat your oven to 400 degrees and line a baking sheet with parchment paper for easy cleanup.
Whisk together the miso paste, honey, sesame oil, grated ginger, and minced garlic in a small bowl until the glaze is smooth.
Pat the cod fillets dry with a paper towel and place them on the baking sheet alongside the trimmed asparagus spears.
Brush the miso glaze generously over the top of the cod and lightly coat the asparagus with any remaining glaze.
Sprinkle the panko breadcrumbs over the cod fillets, pressing them gently into the glaze so they stick.
Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork and the panko topping is toasted.
Serve the crispy cod and roasted asparagus over a bed of warm brown rice.