This dish screams fall, and did not disappoint! The extra cheese/miso butter really helped provide that extra flavor since cod is so lean and mild. Here’s how I made this!
Serves 4
INGREDIENTS
- 4 filets cod
- 1 egg scrambled
- 1/3 cup panko
- 1 oz Parmesan shredded
- 1 tsp salt
- 1 tsp garlic powder
- Miso butter- 1 tbsp butter mixed with 1 tbsp white miso
- 2 oz mozzarella (1/2oz per filet)
- 1 Kabucha squash (or any squash) diced and mixed with olive oil/cinnamon/touch maple syrup. Roasted at 425F for about 20 min until fork tender
- 12oz green beans steamed mixed with olive oil and salt
INSTRUCTIONS
- I first prepped/cooked squash before jumping into the cod.
- As squash cooks, mix panko/Parmesan/garlic powder/salt.
- Set up bowl with scrambled egg
- Dry off cod filets. Dunk in egg mixture then panko mixture.
- Place large skillet over high heat. Once hot, add miso butter. Add cod and cook 4 min until browned. Flip. Top off each filet with 1/2 oz shredded mozz each. Cover and cook another 4 min until cooked through.
- Remove and pair with squash and green beans!