In a medium bowl, whisk together miso paste, honey, soy sauce, and sesame oil. Afterwards, place cod loins into this mixture and turn until they are well coated. Allow them to sit in the mixture and marinate while prepping the vegetables.

For the vegetables, place butter in a medium pan and bring to medium heat (allowing the butter to brown as it heats up). When warm, add the scallions and asparagus. Sauté for 6-9 minutes or until tender. Transfer cooked scallions and asparagus onto a serving platter to create a “bed,” then sprinkle the prepared radish slivers on top. Set aside.

Pour 1 tablespoon of sesame seeds onto a plate or cooking sheet and roll one piece of marinated cod until larger, flat sides are covered. Transfer to a clean plate and repeat with the remaining sesame seeds and pieces of cod.

Bring a large pan to medium heat and add 1 tablespoon of cooking oil. When ready, place the pieces of cod into the pan (allowing space to cook rather than steam). Cook for 6 minutes, flipping halfway through, until the cod is opaque. Once cooked, place the cod pieces atop the bed of scallions and asparagus, then garnish with microgreens and sprinkle with finishing salt.