Roasted Cod with Shiitakes in Miso BrothRomulo Yanes
Miso soup and quick-roasted mushrooms give Pacific cod a meaty umami boost.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
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
Preparation
Step 1
Preheat oven to 450°F with rack in middle.
Step 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.
Step 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.
Step 4
Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
Step 5
Meanwhile, prepare soup according to package instructions.
Step 6
Divide soup, mushrooms, and fish among 4 bowls and top with scallion.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Cod Recipes for Delicate, Flaky Fish Every Time
Our best cod recipes will give your go-to salmon dish a run for its money.
