Preheat your oven to 450 degrees F. This high temperature is essential for roasting the vegetables to a nice tender crisp.
Line a baking sheet with parchment paper. This makes for easy cleanup and prevents the veggies from sticking.
On the prepared pan, toss the green beans, radishes, and white scallions with 2 tablespoons of olive oil and ½ teaspoon of salt. Make sure they are well coated, as this will help them roast evenly.
Arrange the vegetables in an even layer. Roasting them like this helps them get that lovely caramelization.
Roast in the oven for about 10 minutes, or until the vegetables start to shrivel. You want them to be tender yet still vibrant.
Meanwhile, make the miso glaze: in a small mixing bowl or 2-cup measure, whisk together white miso, red curry paste, lime juice, and 2 tablespoons of olive oil. This mixture should be smooth and well combined.
Remove the pan from the oven. Toss the veggies with the green scallions and half of the miso mixture until they are well coated. This adds a lovely flavor to everything.
Return the vegetables to an even layer and nestle the cod loins in among the veggies, ensuring they are touching the bottom of the pan.
Season the fish with salt and slather with the remaining miso glaze, ensuring it’s fully coated in every nook and cranny.
Return the sheet pan to the oven for another 10 minutes, or until the fish is cooked through and the vegetables are caramelized and tender. The cod should be flaky and opaque.
Serve immediately over white rice or salad greens. Enjoy the delicious combination of flavors and textures!
