Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, March 8, 2021

Miso Cod

You’re going to be very surprised how easily this miso butter can turn a plain piece of baked cod into something worthy of dinner guests…something we’ll hopefully be thinking about sometime soon.  If you’re not big on cod, it works just as well on salmon, scallops, chicken, steak, cooked veggies, and sweet potatoes.

To make the miso butter, use a fork to mash together 4 tablespoons of room temperature butter with two tablespoons of miso paste. That’s it.

Salt and pepper the cod and bake at 400 for 15 to 20 minutes depending on the thickness of the fillet.  It will flake easily with a fork when cooked through. 

Remove from the oven, transfer to a plate to ensure it doesn’t overcook, and hit it immediately with the miso butter.  Give it a half a minute to melt and serve.

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