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Baked Cod Loin with Summer Vegetables and Miso-Red Curry Sauce
This baked cod loin recipe is the perfect sheet pan meal. The miso-red curry sauce is just three ingredients but radiates so much flavor. It's inspired by a recipe for miso squash in Heidi Swanson's Super Natural Everyday. You can use any summer vegetables as the base so long as they have a relatively quick cooking time. In addition to the wax beans and radishes, you could use bok choy, snap peas, zucchini, leeks or corn. If you can't find cod at the market, this would also be excellent with salmon, striped bass, or any other medium-thickness fish.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Ingredients
- 1 pound French green beans or wax beans snipped
- 1 bunch radishes scrubbed and halved
- 1 bunch scallions white and green parts separated, thinly sliced
- Olive oil
- Sea salt
- 2 tablespoons white miso paste
- 1 tablespoon red curry paste
- 3 tablespoons fresh lime juice from 1 lime
- 2 pounds cod loins or thick cod fillets
Instructions
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Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
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On the prepared pan, toss the green beans, radishes and white scallions with 2 tablespoons olive oil and ½ teaspoon salt. Arrange in an even layer and roast in the oven for 10 minutes, or until the vegetables are starting to shrivel.
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Meanwhile, make the sauce: in a small mixing bowl or 2-cup measure, whisk together the miso, red curry paste, lime juice and 2 tablespoons olive oil.
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Remove the pan from the oven and toss the veggies with the green scallions and half of the red curry mixture until well-coated. Return to an even layer and nestle the cod loins in the veggies so they are touching the bottom of the pan. Season the fish with salt and slather with the remaining marinade so it’s fully coated in every nook and cranny.
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Return to the oven for 10 minutes, or until the fish is cooked through and the vegetables are caramelized and tender. Serve immediately over white rice or more veggies.