Panko Crusted Cod with Kimchi Butter Sauce

Ingredients

Prep Time: 60 minutes
Total Time: 90 minutes
Servings: ~2

For the Fish:

• ½ lb or two filets white fish (cod or halibut)

• ¼ cup all-purpose flour

• 1 egg

• ½ cup panko

• Seasoning for panko: salt, pepper, smoked paprika, garlic powder, lemon zest

• Optional: drizzle of butter or oil for extra crispiness

For the Green Beans:

• 12 oz green beans, trimmed

• 2 tablespoons butter or neutral oil (plus more if needed)

• 2 garlic cloves, minced

• ½ tsp red chili flakes

• 1 tsp miso paste

• ½ tsp honey

• 1 tsp soy sauce or tamari

• 1 tbsp rice vinegar

• Dash salt/pepper

• Squeeze of lime or lemon juice

• Chopped scallions or fresh herbs for garnish

For the Kimchi Butter Sauce (makes extra):

• 1½ cups kimchi

• 1 tbsp Greek yogurt

• 1 tsp rice vinegar

• ½ tsp honey

• Dash sea salt

• 1 tbsp butter

• 1 tbsp flour

• Optional: 1–2 tbsp extra chopped kimchi (not blended)

• Optional: 1 tsp fish sauce

Instructions

1. Preheat oven to 350°F and line a sheet tray with parchment paper.

2. Blanch the green beans:
   Bring about 1 quart of water to a rolling boil and prepare an ice bath. Drop green beans into the boiling water for 60–90 seconds until bright green. Transfer immediately to the ice bath to stop cooking. Set aside.

3. Bread the fish:
   Pat the fish dry. Coat lightly in seasoned flour, dip into whisked egg, then press into the seasoned panko mixture. For extra crispiness, drizzle with a touch of oil or melted butter before baking. Place on the lined tray and bake for 20–25 minutes, depending on thickness, until golden and flaky.

4. Make the kimchi butter sauce:
   In a small blender, combine kimchi, Greek yogurt, rice vinegar, and honey. Blend briefly (~10 seconds), then strain into a bowl.
   In a small saucepan, melt butter and whisk in the flour. Simmer for 60 seconds, then add the strained kimchi mixture. Stir, bring to a simmer, and remove from heat. Add a splash of water to thin if needed.
   Optional: Stir in extra chopped kimchi and fish sauce for added depth and texture.

5. Sear the green beans:
   Heat a wok or large sauté pan over medium-high heat with oil. Add garlic and sauté for 30 seconds, then add green beans, chili flakes, miso paste, soy sauce, honey, and a pinch of salt. Sear for 1–2 minutes until golden and crispy. Finish with a squeeze of lime juice.

6. Plate and serve:
   Place cod and green beans on a plate. Spoon kimchi butter sauce on the side to keep the fish crispy. Garnish with fresh herbs or scallions and a wedge of lemon or lime. Enjoy!