Roasted Cod With Shiitake Mushrooms in Miso Broth

Total Time
20mins
Prep 10 mins
Cook 10 mins

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.

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

Directions

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

4 5

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!