Roasted Cod With Shiitakes in Miso Broth

fix the picture!!

• hashiparmentier

• pdx

• 3/1/2019

Delicious. We had it with coconut rice, miso/shiitake mushroom soup that we made ourselves (so even more umami) and butter lettuce/radishes/peas/tarragon salad. Easy and really tasty. Would make again.

• tanjab

• Boston, MA

• 3/24/2016

I can't believe how delicious this simple recipe is. It is rich and luscious and the flavors work so well together. I used Miso paste since I already had it at home. I added sliced fennel and carrots and served it over coconut rice. Also, the fresh fish that was available to me was Halibut so I used that. Definitely a keeper.

• mewannacook

• 5/9/2015

super easy, fast and delicious!

• dnals

• palo alto, ca

• 11/18/2014

3 stars for ease and the delicious mushrooms but the Cod was not that flavorful even using sesame oil and some ginger.

• jeninma

• 5/15/2013

Great recipe. Works like a charm. I added some udon noodles to make it a little more robust but the taste was spot on. Thanks!

• mviana

• 6/18/2012

4 forks alone for swiftness & ease from start to table. finished with a drizzle of sesame oil which added a nice dimension. look forward to trying different types of miso & fish. veg additions sound lovely, increased shitakes and added oyster mushrooms. lovely, light, flexible.

• as1714

• boston

• 7/31/2011

Black cod was not available when I wanted to make this recipe so I used chilean sea bass instead. It was wonderful!!!!

• jenpyle27707

• Durham, NC

• 5/18/2011

This dish is incredibly flavorful and easy to prepare. The only reason I did not give it 4 forks is because I found it to be a bit salty. Maybe it was because of the miso I used, but I suggest cutting down on the salt added to the fish and shitakes just in case. Use extra shitakes and don't skimp on the scallions - they are wonderful additions to the dish!

• kburkhol

• Ann Arbor, MI

• 12/1/2010

I think this is the first time that I have ever made a 4-fork rated epicurious recipe and regretted it. To me, the soup tasted like something for an ill person who was too sick to eat real food. It was just too boring, and I have no advice on how to make it better--except not to make it at all.

• Anonymous

• Vancouver

• 4/17/2009

My wonderful neighbor gave us some fresh local cod from Montauk. This dish was the best fish dish we ever had!!! The flavor combo of the mushrooms, parsely, garlic, wine & lemon on top of great fish. It was super.

• Anonymous

• East Hampton, NY

• 3/17/2009

Easy and tasty. I used fresh wild pollock and made my own miso soup. It was flavorful but there was a richness that was missing. Maybe I should have used butter instead of oil or possibly rubbed the pollock with miso before baking?

• tabinin

• Cincinnati, OH

• 3/11/2009

Delicious! I made this for a quick dinner and my BF & I found it to be a perfectly filling and light meal. I plan to add matchstick carrots & peppers & some spinach to the broth to up the vegie content. Wonderful and simple dish! Try it!

• eliselm

• Tampa, FL

• 10/28/2008

绝对美味——丰富,一种罕见的combination! Made it tonight with sea bass. A few other modifications, which we all loved: pour the piping hot miso broth over fresh spinach in each bowl. Also added lightly steamed carrot and fennel matchsticks for a light, sweet crunch to complement the umame.

• gremlinhill

• Wilton, CT

• 5/19/2008

Excellent - I used fresh halibut and served it with rice. Next time I'll use ramen.

• amyds

• Seattle, WA

• 5/13/2008