I originally made this miso butter for a grilled corn on the cob side. It was good, but needed just a bit of refinement. When I added this butter to some seabass I had on hand, as well as some sauteed spinach, it was PERFECT. It’s so simple, but adds just the perfect amount of salty butteriness needed for this white mish and a satisfying meal.
Possibly the best part of this recipe? It takes under 15 minutes. The miso butter is very easy to make, and just a simple roast in the oven for the fish and saute of spinach makes this an easy weekday meal.
Miso Butter Glazed Seabass & Spinach
- miso butter (see recipe below)
- 1 pound cod, seabass or other white fish
- 4 large handfuls of spinach
- sea salt, to taste
Preheat oven to 375. Place fish on tinfoil. Prepare miso butter white waiting for oven to preheat. Spread miso butter over the top of the fish, and lighlty sprinkle with sea salt. Bake in oven for about 8 minutes, and then turn up the oven to the broiler for about 3-5 minutes. The top should be golden, almost burnt, and the inside should be flaky.
While the fish is baking, saute the spinach in a large saute pan. Add in a light spray of oil, then add in the spinach and about a tablespoon of miso butter. Add a pinch of sea salt and saute at medium heat until the spinach is wilted.
- 2 tablespoons ghee or unsalted butter
- 1 tablespoon white miso
- 1 teaspoon grated ginger
Mix miso with butter and ginger until thoroughly combined.