Miso Butter Cod with Sugar Snap Peas
Tender cod cooks in a glossy miso butter sauce with sugar snap peas for a fast skillet dinner that tastes restaurant-ready.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (132 reviews)
INSPIRED BY
Inspired by Japanese pantry flavors and the buttery fish skillets served at coastal diners. The one-pan miso butter glaze is an original Tastelicious weeknight method.
Story
Theo likes a fish dinner that can go from quiet skillet to full table drama in one move. Miso brings the savory depth, butter rounds it out, and snap peas keep the sauce from feeling sleepy. Spoon the glaze over rice, bread, or whatever is closest. This is the kind of weeknight plate that makes a regular Tuesday taste like a stop on the coast.
By Theo
Ingredients
- 2 tablespoons white miso
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/2 cup water
- 4 cod fillets, about 5 ounces each
- 1/2 teaspoon kosher salt
- 1 tablespoon neutral oil
- 8 ounces sugar snap peas, trimmed
- 2 scallions, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon toasted sesame seeds
- Lime wedges, for serving
Instructions
- Whisk the miso, honey, lime juice, and water together in a measuring cup.
- Pat the cod dry, season it with salt, and heat the oil in a large covered skillet over medium-high heat.
- Sear the cod for 2 minutes on the first side, then turn it and arrange the snap peas around the fillets.
- Pour in the miso mixture, cover the skillet, and simmer for 8 to 10 minutes until the cod flakes easily.
- Transfer the cod to plates, whisk the butter into the skillet sauce, and simmer uncovered for 2 minutes until glossy.
- Spoon the sauce and peas around the cod, then finish with scallions, sesame seeds, and lime wedges.
Chef Tips
- Choose cod fillets of similar thickness so they finish together.
- Do not boil the miso sauce hard or it can turn grainy.
- Swap snap peas for asparagus or broccolini.
- Serve over rice to soak up the sauce.
Cook's Notes
- Pat the cod dry so it sears instead of steams.
- Keep the sauce at a gentle simmer once the miso is added.
- Whisk in the butter after removing the fish for a smooth finish.