Miso Butter Cod with Cabbage

Miso butter cod roasted over tender cabbage with ginger and rice vinegar. This easy one-pan fish dinner is ready in about 25 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 4 cod fillets
• 4 cups green cabbage
• 2 tablespoons white miso
• 2 tablespoons butter
• 1 teaspoon fresh ginger
• 1 tablespoon rice vinegar
• 1 tablespoon avocado oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Toss the shredded cabbage with avocado oil, salt, and pepper, then spread it evenly on a rimmed baking sheet. (about 5 min) — 425°F
2. Roast the cabbage for 10 minutes, until it begins to soften and lightly brown at the edges. (about 10 min) — 425°F
3. Stir together the softened butter, white miso, ginger, and rice vinegar until smooth. (about 2 min)
4. Pat the cod dry and spread the miso butter over the top of each fillet. Place the cod over the roasted cabbage. (about 2 min)
5. Roast for 8 to 12 minutes, until the cod is opaque and reaches 145°F in the thickest part. (about 10 min) — 425°F
6. Rest the cod for 2 minutes, then serve with the roasted cabbage. (about 2 min)