Roasted Cod with Shiitakes in Miso Broth

Ingredients for Roasted Cod with Shiitakes in Miso Broth

• 4 (170g) pieces Pacific cod or hake fillet (about 1 inch thick)

• 40ml vegetable oil, divided

• 110g sliced shiitake mushroom caps

• 2 (15g) single-serve packages dehydrated red miso soup

• 1 spring onion, thinly sliced

How to make Roasted Cod with Shiitakes in Miso Broth

Preheat oven to 232°C with rack in middle.

Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoons oil, then sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper.

Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoons 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 spring onion.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.