🔥 Baked Cod with Creamed Spinach & Miso Brown Butter – A Restaurant-Worthy Dish at Home!
Flaky, tender oven-baked cod, nestled on silky crème fraîche creamed spinach, topped with crispy rustic croutons for the perfect crunch. But the real game-changer? A rich, nutty miso brown butter sauce that takes this dish to the next level.
It’s elegant, easy, and packed with flavor—perfect for impressing guests or treating yourself!
👉 Watch now & learn:
✔️ How to bake cod to juicy perfection
✔️ The magic of miso & brown butter
✔️ Why croutons & crispy shallots add the perfect crunch
💬 Tried it? Comment below! What’s your favorite way to cook cod?
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RECIPE
Baked Cod with Miso Creamed Spinach, Rustic Croutons & Crispy Shallots**
*A gourmet twist with hearty croutons, umami-filled spinach, and the perfect balance of texture and richness. Serves:2
Ingredients
Crème fraiche
– 3tbsp plain Greek yogurt
– 150ml heavy cream 35%
Baked Cod:
– 2 fillets (150g each) fresh cod
– 2 tbsp vegetable oil
– kosher salt, to tasted
– Black pepper, to taste
– 2 tbsp dry white wine
– 1 tbsp unsalted butter
Creamed Spinach:
– 1 tbsp vegetable oil
– 1 shallot, finely sliced
– 1 clove garlic, finely sliced
– ⅓ cup homemade crème fraîche
– 200g baby spinach
– Kosher salt , to taste
Rustic Croutons:
– 2 thick slices of rustic bread (e.g., sourdough or country loaf)
– 1 tbsp olive oil or (optionally) Garlic oil
– Kosher salt to taste
– Parsley chopped finely
– Lemon zest to taste
Sauce base:
-1 tbsp Miso paste
-1 cup chicken broth
-1 tpsp butter
-1 tbsp all purpose flour
Garnish:
– Lemon zest & juice (for finishing)
Instructions
Make the Crème Fraiche (do this step in advance)
1. In a medium sized bowl whisk your cream and yogurt together
2. Cover with a kitchen towel and let sit at room temperature 21-24˚ c for 12-24hrs
3. Stir, cover and refrigerate for 4 hours before using
Make the Rustic Croutons
1. Preheat oven to 375°F (190°C)
2. Cut rustic bread into cubes.
3. Toss bread cubes in a large bowl, add garlic oil and salt to taste
4. place in oven for 8-12minutes
5. Season with lemon zest, parsley once golden brown
Prep & Bake the Cod
1. Pat cod fillets dry, season with salt and pepper.
2. Heat vegetable oil in an oven-safe pan over medium-high heat. Sear cod for **1 minute per side to get a nice brown crust
3.Remove oil and place in oven for 6-8 minutes until flaky
Make the Creamed Spinach
1. In a pan, heat neutral oil over medium-low heat, Sauté shallots and garlic until fragrant.
2. stir in crème fraîche and reduce slightly.
3. Add spinach, season with salt, pepper. Cook until just wilted.
Sauce
1. Create a roux, whisk together the butter and flour in a small pot over medium heat until forms a paste
2. Pour in hot chicken brother and miso paste
3. Whisk to combine until homogenous
4. Once the cod is cooked, place on the side or in microwave to keep warm
5. Deglaze the pan with white wine
6. Let reduce by half over medium heat
7. Add in your butter, allow to froth while stirring until a golden brown color and nutty aroma is present
8. Whisk in your brown butter to your miso broth
9. Reduce further if too runny, add more hot chicken broth if too thick
10. (optionally) strain throw fine mesh sieve
Plate & Serve
1. Spread a layer of creamed spinach on a plate.
2. Gently place baked cod on top, squeeze fresh lemon juice on top of fish
3. Top with rustic croutons, and a sprinkle of fresh lemon zest.
4. Pour a couple of tbps of your miso brown butter sauce
aren’t you just fed up of boring flavorless dry fish ruining your dining experience this version is juicy buttery and melts in your mouth paired with a silky smooth creamed spinach with homemade creme fresh an umami packed miso brown butter sauce and crunchy croutons with artisal bread coating them in garlic oil seasoning with kosher salt and throwing them in the oven at 350 for 8 minutes moving on to the star of the dish the cod using a mediumsized pan neutral oil and bringing it up to mediumigh heat we’re going to be coloring both sides for about 3 minutes or until golden brown and placing in the oven for 6 to 8 minutes we’ll then be sweating our shallots and garlic soautaying our spinach just until wilted before adding in our homemade creme fresh of which you can make the day before once your baked cod is ready delaze your pan with white wine reduce it by half make your b noazette and whisk it with your miso broth if you enjoyed the video and even tried this recipe at home let me know in the comment section below and if you’re wondering what recipes to make next at home check one of these and I’ll see you in the next video [Music]
Dining and Cooking