Miso Honey Butter Cod with Frisée, Fennel, and Peaches
Miso honey butter cod is a perfect, quick weeknight dinner—seared cod with a sweet-savory miso butter, served with a crisp frisée, fennel, and peach salad.
Servings: 2
Ingredients
- 2 cod fillets
For The Miso Honey Butter
- 2 tbsp white miso
- 8 tbsp butter
- 1 lime – juiced
- 1 tbsp honey
The Salad
- 1 head frisée
- 1 fennel – thinly sliced
- 1 peach – thinly sliced
- Castelvetrano olives – pitted and torn
- 1/2 shallot – thinly sliced
The Champagne Vinaigrette
- 3 tbsp champagne vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt + pepper
Instructions
- Blend the butter, miso, honey, and lime until smooth.
- To make the dressing, combine vinegar, olive oil, honey, mustard, salt, and pepper. Mix to combine.
- Sear cod over medium-high heat. Flip and add 2 to 3 spoonfuls of miso butter. Lower heat and baste with the butter to finish cooking on the other side.
- While the cod finishes cooking, toss together frisée, fennel, peach, olives, shallot, and dressing.
- Serve with rice and extra miso butter over the fish.
Video
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