Roasted Cod With Shiitake Mushrooms in Miso Broth

Recipe by blucoat
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    (6 ounce) pacific cod fish fillets (about 1 inch thick)
  • 2 12
    tablespoons vegetable oil, divided
  • 14
    lb sliced shiitake mushroom caps
  • 2
    (1/2 ounce) 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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