Napa cabbage sliced thinly has the perfect crunch and only improves with a slightly sweet sesame-miso sauce. It’s a great accompaniment to soft, flaky oven-roasted cod. Topped with a secret layer of mustard sauce and crispy panko, this fish is a true delight. Cook, relax and enjoy!
What you'll need: 1 small shallot ¼ cup rice vinegar 2 Tbsp white miso 2 tsp toasted sesame oil 8 oz napa cabbage fresh mint leaves 2 tsp dry mustard powder 1 lime ⅓ cup panko 12 oz pollock coarse salt sugar neutral oil such as vegetable or safflower
Equipment: zester rimmed baking sheet
Recipe steps: 1. Pickle shallots Preheat oven to 425°F. Peel and thinly slice shallot into rings. Place in a large bowl and cover with rice vinegar. Season with salt and a pinch sugar and toss to combine. Set aside to pickle while you prepare the rest of the salad.
Make dressing Add miso and 1 teaspoon sesame oil to shallot mixture and whisk until smooth.
Finish slaw Trim end from napa cabbage and thinly slice from one end to another. Add to dressing and toss to combine. Pick mint leaves from stems and add to slaw. Set aside.
Make mustard Whisk mustard powder, remaining teaspoon sesame oil, and 2 teaspoons water in a small bowl. Zest lime over bowl, season with salt, and stir to combine.
Bake fish Toss panko with 1 tablespoon oil and season with salt. Lightly oil a rimmed baking sheet, add fish and turn to coat. Season fish with salt and pepper and spread with mustard sauce. Top with panko and bake until golden and just cooked through, 8–10 minutes.
Serve Cut lime into wedges. Serve fish with slaw and lime wedges for squeezing over. Enjoy!