Roasted Cod With Shiitakes In Miso Broth Recipes

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ROASTED COD WITH SHIITAKE MUSHROOMS IN MISO BROTH



Roasted Cod With Shiitake Mushrooms in Miso Broth image

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.

Provided by blucoat

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) pacific cod fish fillets (about 1 inch thick)
2 1/2 tablespoons vegetable oil, divided
1/4 lb sliced shiitake mushroom caps
2 (1/2 ounce) single-serve packages red dehydrated instant miso soup mix
1 scallion, thinly sliced

Steps:

  • 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.

Nutrition Facts : Calories 232.8, Fat 9.7, SaturatedFat 1.3, Cholesterol 73.7, Sodium 94.3, Carbohydrate 4.4, Fiber 0.7, Sugar 1.2, Protein 31

ROASTED COD WITH SHIITAKES IN MISO BROTH



Roasted Cod with Shiitakes in Miso Broth image

Provided by Maggie Ruggiero

Categories     Mushroom     Roast     Quick & Easy     Cod     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

4 (6-ounces) pieces Pacific cod or hake fillet (about 1 inch thick)
2 1/2 tablespoons vegetable oil, divided
1/4 lb sliced shiitake mushroom caps
2 (1/2-ounce) single-serve packages dehydrated red miso soup
1 scallion, thinly sliced

Steps:

  • 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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