This simple, flavourful recipe for Crispy Miso-Butter Fish & Aspargus pairs perfectly with our non-alcoholic L.A Sparkling English Rose.
Ingredients
340g asparagus
1 tsp. avocado or vegetable oil
Two cod fillets
2½ Tbsp. unsalted butter, divided
3 Tbsp. white or yellow miso
2¼ tsp. Sriracha
1½ tsp. sugar
4-5 garlic cloves
1½ piece ginger
⅓ cup panko
½ Tbsp. sesame seeds
Juice of ½ lime
Method
1. Preheat oven to 200. Line a rimmed baking sheet with foil. Trim the woody ends of asparagus and slice spears. Transfer to the prepared baking sheet.
2. Drizzle with avocado or vegetable oil and season with salt. Toss well to coat. Push the asparagus to one side of the baking sheet.
3. Pat the fish with paper towels. Place on baking sheet.
4. Make the miso butter: Melt 2/3 unsalted butter in a small microwave-safe bowl. Add white or yellow miso, Sriracha, sugar, lime juice, sesame seeds, smashed and peeled garlic cloves, and finely grated ginger.
5. Melt remaining unsalted butter. Stir in panko breadcrumbs.
6. Dollop about two-thirds of the miso butter over the fish, spreading it into an even layer. Spread the remainder on the asparagus. Sprinkle the buttered panko over the fillets and top with sesame seeds.
7. Roast the fish and asparagus until the fillets are firm when sides are gently pressed, for about 15–17 minutes.
Pairing + Tasting Notes
Our Sparkling English Rose complements this dish beautifully - balanced and delicately dry drink with floral depths.
Aroma: Balances light zest with fragrant notes of rose.
Palate: Freshly floral with bright acidity and crisp complexity, combining Devon's finest white rose petals with a hint of elderflower.
Finish: Long and elegant.
