Roasted Cod With Shiitake Mushrooms in Miso Broth

"This simple recipe makes a supisingly light and tasty dinner. It is from Gourmet Magazine (Feb. 2008). The miso soup and mushrooms give the code a meaty flavour."
 
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photo by IngridH photo by IngridH
photo by IngridH
Ready In:
20mins
Ingredients:
5
Serves:
4
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ingredients

  • 4 (680.38 g) pacific cod fish fillets (about 1 inch thick)
  • 36.97 ml vegetable oil, divided
  • 113.39 g sliced shiitake mushroom caps
  • 2 (28.34 g) single-serve packages red dehydrated instant miso soup mix
  • 1 scallion, thinly sliced
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directions

  • Preheat oven to 450°F with rack in middle.
  • Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
  • Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
  • Meanwhile, prepare soup according to package instructions.
  • Divide soup, mushrooms, and fish among 4 bowls and top with scallion.

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Reviews

  1. This is a wonderful dish! The mild flavor of the fish is perfectly complimented by the meaty shitakes and the salty miso. The roasting brings out the richness of the flavors. I loved this for lunch, but it is elegant enough to serve at a dinner party. My fish took a little longer than 10 minutes to cook, but it was fairly thick- check for doneness before serving. Thanks for posting!
     
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