Roasted Shitakes and Pacific Cod
- Comments()
Body+Soul, October 2008
- Yield Serves 4
Add to Shopping List
Ingredients
- 2 pounds shiitake mushrooms, stems removed, halved if large
- 4 tablespoons olive oil
- 4 sprigs fresh rosemary
- 4 Pacific cod or halibut fillets (6 to 8 ounces each)
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
Directions
-
Preheat oven to 450. 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.
I also used Alaska Cod. Wonder what the difference is and where I can purchase it? More sustainable?
How much parsley is supposed to be added? Chopped? Or, just a garnish?
This was good! I made it for just me, using 1/2 of a frozen Alaskan cod fillet from Whole Foods. I also used one portobello mushroom, as they were a lot cheaper. I dropped the cook times - 5 min on the mushrooms and then only a few minutes with the fish. 450 seemed hot, but it was ok - I bet 425 would work. I made a half recipe of the sauce, but used a lot of extra mustard. This is an easy dinner that I will continue making even after the challenge.
Loved all these recipes but you forgot the most delicious one- Stuffed mushrooms!! http://www.fourgreensteps.com/community/recipes/52/717