Best 6 Roasted Cod With Shiitakes In Miso Broth Recipes
Indulge in a symphony of flavors with our roasted cod and shiitake mushrooms nestled in a savory miso broth. This exquisite dish tantalizes the taste buds with a harmonious blend of umami, delicate sweetness, and a hint of smokiness. Roasted cod offers a flaky and tender texture, while shiitake mushrooms add a meaty and earthy dimension. Immersed in a rich and flavorful miso broth, each bite is an explosion of umami goodness. Whether you're a seasoned chef or just starting your culinary journey, this recipe provides clear instructions and helpful tips to guide you through the process. Embark on this culinary adventure and savor the delightfulRoasted Cod With Shiitakes in Miso Broth, a dish that will leave you craving for more. Additionally, this article also presents a collection of delectable recipes, including Miso Salmon, Black Cod with Miso, Miso Soup with Shrimp and Tofu, and Cod with Miso Glaze. Each recipe offers a unique take on the classic miso flavor, showcasing the versatility and depth of this beloved Japanese ingredient.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED COD WITH SHIITAKE MUSHROOMS IN MISO BROTH
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
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
MISO GLAZED COD
Steps:
- Preheat broiler.
- Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
- Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
- If desired, serve with toasted sesame seeds and scallions.
Nutrition Facts : Calories 220 calorie, Fat 3 grams, SaturatedFat 0.3 grams, Cholesterol 73 milligrams, Sodium 745 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 32 grams
ROASTED SHIITAKES AND PACIFIC COD
Rosemary and shiitakes give this dish an earthy, vibrant flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
- Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
- Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.
MISO GLAZED COD
Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 5h
Yield 4
Number Of Ingredients 10
Steps:
- Cut the cod into 4 equal pieces, rinse and pat dry.
- In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
- Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
- Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
- Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
- Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 23.8 g, Cholesterol 36.4 mg, Fat 8.5 g, Fiber 3.9 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 947.5 mg, Sugar 15.5 g
BAKED COD WITH CRUNCHY MISO-BUTTER BREAD CRUMBS
Shiro miso, also known as white miso, is a fermented mash of soybeans and rice with an incredibly rich, sweet flavor that packs a punch. It pairs particularly well with ginger and garlic, and is combined here with those aromatics, butter and panko bread crumbs for a crisp coating. As it bakes, the miso crust caramelizes and forms an addictive flavor that elevates the mild cod.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, about 20 minutes. Turn off the heat and let stand (covered) for 10 minutes. Fluff with a fork.
- In a small bowl, using a spoon, mash together butter, ginger, garlic, 3 teaspoons of the miso and 1 tablespoon of the oil. Mix well, then fold in bread crumbs.
- Arrange cod on a large rimmed baking sheet lined with parchment or foil. Rub with 1 tablespoon of the oil and lightly season with salt and pepper. Using the back of a spoon or a butter knife, spread 1 teaspoon of miso over each fillet. Divide the miso-butter-bread crumb mixture equally and sprinkle in an even layer on top of each fillet, pressing gently but do not pack. Roast until top is golden and fish is cooked through to an internal temperature of 145 degrees, about 12 to 14 minutes.
- In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add broccoli, season with salt and pepper and cook over moderately high heat, stirring, until crisp-tender and charred, about 5 minutes. Stir in lemon juice. Serve cod with charred broccoli and brown rice.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 17 grams, Carbohydrate 71 grams, Fat 24 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 5 grams, Sodium 928 milligrams, Sugar 3 grams, TransFat 0 grams
MISO-GLAZED BLACK COD
This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.
Provided by Chef John
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
- Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
- Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
- Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 20.9 g, Cholesterol 71.9 mg, Fat 1.9 g, Fiber 0.3 g, Protein 37.3 g, SaturatedFat 0.2 g, Sodium 846.5 mg, Sugar 16.5 g
Tips:
- Choose the Freshest Cod Possible: Look for cod that is firm and white, with no signs of discoloration. Avoid any fish that smells fishy or off.
- Soak the Shiitake Mushrooms: Soaking the mushrooms in hot water for 20 minutes will help to rehydrate them and bring out their flavor.
- Use a Good Quality Miso Paste: The miso paste is a key ingredient in this dish, so be sure to use a good quality brand. Look for a paste that is made with whole soybeans and has a rich, earthy flavor.
- Don't Overcook the Cod: Cod is a delicate fish, so it's important not to overcook it. Cook it until it is just opaque in the center, about 5-7 minutes per side.
- Serve Immediately: This dish is best served immediately after it is cooked. The cod will be most flavorful and the broth will be hot and delicious.
Conclusion:
This roasted cod with shiitake mushrooms in miso broth is a delicious and healthy meal that is perfect for a weeknight dinner. The cod is flaky and flavorful, the mushrooms are earthy and savory, and the miso broth is rich and umami-packed. This dish is sure to please everyone at the table.
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