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Miso Butter Tilapia

Miso Butter Tilapia with Roasted Sweet Potatoes and Thai Chile–Glazed Cashews

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Recipe Details


The fish in tonight's dinner gets an extra infusion of flavor thanks to a fancy-feeling compound butter seasoned with umami-rich miso paste and soy sauce. We dot the mixture over tilapia fillets, then bake until the fish is flaky and the butter's sauce-like. Sweet potatoes and bok choy roasted with garlic and spicy red Thai chile form the base of the dish, while cashews caramelized with sugar and more Thai chile make a crunchy, sweet, and spicy topping.


  • < 600 Calories
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 440
  • Protein 35g
  • Total Carb 48g
  • Total Fat 13g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    2 packets
    unsalted butter
  • baby bok choy
    6 ounces
    baby bok choy
  • sweet potatoes
    sweet potatoes
  • scallions
  • miso paste
    1/2 tablespoon
    miso paste
  • gluten-free soy sauce
    1 packet
    gluten-free soy sauce
  • cashews
    1 tablespoon
  • garlic
    2 cloves
  • Thai chile
    Thai chile
  • tilapia
    10 ounces
  • sugar in the raw
    1 packet
    sugar in the raw

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 8" small nonstick pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Halve bok choy lengthwise and rinse thoroughly (it tends to hide a lot of dirt between its leaves); cut bulbs crosswise into 1-inch pieces and thinly slice leaves, keeping separate. Rinse remaining produce. Halve sweet potatoes lengthwise; cut crosswise into ½-inch half-moons. Line a baking sheet with foil.

  2. Roast vegetables

    Roast vegetables

    Trim and discard scallion roots and thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. On prepared sheet, toss sweet potatoes, bok choy bulbs, and scallion whites and light greens with 2 teaspoons canola oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until beginning to brown, about 12 minutes.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    While vegetables roast, to bowl with softened butter, add miso paste, ½ packet soy sauce (reserve remainder), and pepper as desired. Mash using a fork until fully combined; set aside for the next step. Roughly chop cashews, or leave in bag and gently crush with the bottom of a heavy pan. Thinly slice garlic. Halve Thai chile lengthwise; using a knife tip, discard seeds and stem, then mince.

  4. Finish vegetables and roast tilapia

    Finish vegetables and roast tilapia

    Once vegetables are beginning to brown, add garlic, bok choy leaves, half of Thai chile, and remaining soy sauce to sheet. Toss to combine, then push vegetables to 1 half of sheet. Pat tilapia dry with paper towel and add to other half of sheet. Top evenly with miso butter. Roast until fish is cooked through and opaque and vegetables are tender, 8-10 minutes more.

  5. Glaze cashews

    Glaze cashews

    While vegetables and tilapia roast, place cashews in a small nonstick pan over medium-high heat. Toast, stirring, until golden and fragrant, about 3 minutes. Add sugar and remaining Thai chile and cook, stirring frequently to prevent burning, until sugar begins to melt and cling to cashews, 3-4 minutes more. Remove pan from heat. Transfer cashews to a plate and season with ⅛ teaspoon salt.

  6. Plate miso butter tilapia

    Plate miso butter tilapia

    Divide roasted sweet potatoes and bok choy between serving plates and top with miso butter tilapia. Garnish with Thai chile–glazed cashews and scallion dark greens. Dig in!

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