Blog Recipe Of The Week

Crispy Miso-Butter Fish With Asparagus

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This Cripsy Miso-Butter Fish dish from Bon Appetit is an irresistibly light meal that will be sure to become your new go-to throughout Spring.

1½ lb asparagus
2 tsp. avocado or vegetable oil
Kosher salt
4 x 4-6oz skin-on arctic char, sea bass, or salmon fillets
5 tbsp unsalted butter, divided
6 tbsp white or yellow miso
1 tbsp plus 1½ tsp Sriracha
1 tbsp sugar
9 garlic cloves
1 3″ piece ginger
⅔ cup panko

Place a rack in upper third of oven and preheat to 400°. Line a rimmed baking sheet with foil. Line up 1½ lb asparagus on a cutting board and trim woody ends (about bottom 2″) with a chef’s knife; discard. Slice spears into 1″ lengths and transfer to prepared baking sheet. Drizzle with 2 tsp avocado or vegetable oil and season with kosher salt. Using your hands, toss well to coat. Push asparagus to one side of baking sheet.

Pat four 4-6oz skin on arctic char, sea bass or salmon fillets dry with paper towels. Place, skin side down, on empty half of baking sheet.

Now, make the miso butter. Place 3tbsp unsalted butter in a small microwave-safe bowl. Microwave on medium power in 20-second intervals until melted. (Alternatively, melt butter in a small skillet over medium). Add 6 tbsp white or yellow miso, 1 tbsp plus 1½ tsp Sriracha and 1 tbsp sugar. Smash and peel 9 garlic cloves. Finely grate on a Microplane into miso butter. Peel one 3″ piece ginger with a spoon; finely grate into butter stir to combine.

Melt the remaining 2 tbsp unsalted butter in another microwave-safe bowl. Stir in cup panko.

Dollop about two-thirds of miso butter over fish, spreading it into an even layer with spoon. Sprinkle buttered panko over fillets and gently press with your hands to adhere. Roast fish and asparagus until fillets are firm when sides are gently pressed, 15-17 minutes.

Heat broiler (to low, if your oven allows). Broil (watching carefully), rotating baking sheet halfway through for even browning, until panko is golden, about 3 minutes. Remove baking sheet from oven and immediately drizzle remaining miso butter over asparagus; toss to combine.

Slide a fish spatula between fish skin and flesh and do your best to gently lift away the fillets (skin won’t be crispy, so it’s best left behind). Serve fish with asparagus.

Impress your guests with this delicious recipe and dig in!