Roasted Cod with Shiitake Mushrooms in Miso Broth
Elevate your weeknight dinners with this sumptuous Roasted Cod with Shiitake Mushrooms in Miso Broth—an easy yet impressive dish that combines delicate flavors and a touch of umami luxury. Tender cod fillets are seasoned simply and roasted to perfection, then nestled atop a savory miso broth infused with fresh ginger, soy sauce, and toasted sesame oil. Sautéed shiitake mushrooms add earthy depth, while a sprinkling of scallions lends freshness and color to every bowl. Ready in just 40 minutes, this restaurant-worthy recipe is ideal for those who value wholesome, flavorful meals. Perfect for a light yet satisfying entrée, this dish pairs beautifully with steamed rice or a side of crisp greens for a complete, nutritious meal.
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Recipe Information
Ingredients
- 4 pieces cod fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces shiitake mushrooms
- 1 tablespoon butter
- 3 tablespoons white miso paste
- 4 cups low-sodium chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 inch fresh ginger
- 2 stalks scallions
- 1 teaspoon toasted sesame oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat the cod fillets dry with paper towels. Rub them with 1 tablespoon of olive oil, salt, and black pepper on both sides. Place the fillets on the prepared baking sheet and set aside.
Clean the shiitake mushrooms, remove the stems, and slice the caps into thin slices.
In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until softened. Add the butter and stir until melted, then remove the mushrooms from the pan and set aside.
In the same saucepan, grate the fresh ginger and sauté it for 30 seconds until fragrant. Add the chicken or vegetable broth and bring to a simmer.
Whisk the white miso paste into the broth until fully dissolved. Stir in the soy sauce and toasted sesame oil. Lower the heat and keep the broth warm while you roast the cod.
Place the baking sheet with the cod in the oven and roast for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the cod is roasting, slice the scallions thinly. Add half of the scallions to the warm miso broth and reserve the rest for garnish.
To serve, ladle the miso broth into shallow bowls and divide the sautéed shiitake mushrooms evenly among them. Gently place a roasted cod fillet on top of each bowl of broth.
Garnish with the reserved scallions and serve immediately.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 5614 mg | 244% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.2 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 4541 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
