Make baked fish a bit more special with this easy umami-rich miso-breadcrumb crumble. The topping comes together quickly so you can have dinner on the table in 15 minutes.
5 minutes
10 minutes
4
2 tablespoons unsalted butter, softened
2 teaspoons grated ginger
1 small clove garlic, grated
1 tablespoon white or black sesame seeds
1/2 cup panko breadcrumbs
1 tablespoon white miso
Pinch cayenne
Kosher salt and freshly ground black pepper
1-1/2 pounds Alaska sole (flounder) fillets, thawed and patted dry
Thinly sliced scallions
Preheat oven to 425°F. In a small skillet, melt the butter over medium heat. Add the ginger, garlic and sesame seeds and stir 30 seconds. Stir in the panko and miso and season with cayenne and black pepper.
Season fish lightly with salt and pepper and arrange on a sheet pan, tucking the thin edges of the fish under so the fish will cook evenly. Top with the miso crumbs and bake just until fish is cooked, about 8 minutes. Sprinkle with the scallions and serve.
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