Crispy Miso-Butter Fish With Asparagus
4.0
(7)
It’s hard to resist the lure of crispy anything. Here, quick-cooking fillets of fish are slathered in a deeply flavorful combination of miso, butter, and panko, then broiled until the breadcrumbs form a toasty, golden crust. My days as a line cook at Perry St restaurant in New York inspired the technique behind this dish. It was my first job out of culinary school, and in the winter we’d make a similar dish using roast cod topped with a thin sheet of truffle butter reinforced with panko. This is an easier, far more accessible version that’s just as tasty. I use my preferred technique of cooking fish with the skin on (it holds the flesh together as it cooks) yet with no intention of getting it crispy—I just lift the fish away from the skin when it’s time to serve. I find that chasing crispy fish skin is a heartbreaking pursuit, so I don’t even bother. Besides, you won’t miss it with all the texture from the buttery panko business on top. —Shilpa Uskokovic
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What you’ll need
Fish Spatula
$16 At Amazon
8-Inch Chef's Knife
$49 At Amazon
Microplane
$17 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Small Bowl
$18 At Amazon
Cutting Board
$10 At IKEA
Oxo Stainless Steel Measuring Spoons
$12 At Amazon
Measuring Cups
$18 At Bon Appétit Market
Heavy-Duty Aluminum Foil
$12 At Target
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
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.
Step 2
Pat four 4–6-oz. skin-on arctic char, sea bass, or salmon fillets dry with paper towels. Place, skin side down, on empty half of baking sheet.
Step 3
Now, make the miso butter: Place 3 Tbsp. 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.
Step 4
Melt remaining 2 Tbsp. unsalted butter in another microwave-safe bowl. Stir in ⅔ cup panko.
Step 5
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.
Step 6
Heat broiler (to low, if your oven allows). Broil (watching carefully), rotating baking sheet halfway through for even browning, until panko is golden brown, about 3 minutes. Remove baking sheet from oven and immediately drizzle remaining miso butter over asparagus; toss to combine.
Step 7
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.
