Mix together the miso paste (can find at Asian grocery stores) with the oil. Chop off the white base part of the green onion bunch and mince. Save the greens and mix the white minced part into the miso/oil paste. Apply the thick paste to one side of the fillet side of the fish and then press in to coat with panko crumbs. Heat oil in a frying pan and cook paste side down in a frying pan. Cook on each side about 4-6min on medium-high to high heat till outside is crisp and fillet is opaque. This can also be cooked on the grill.
mix 2T miso with 1C water and use as a broth/sauce for the fish. Mushrooms can be added as well to the broth cooked separately. Can be served in the broth with udon noodles.