wholeliving

Roasted Shitakes and Pacific Cod

Pacific cod makes a good environmental choice. Pacific halibut also works, but you may need to reduce the cooking time.
Body+Soul, October 2008
  • Yield Serves 4
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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

  1. 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.

  2. Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.

  3. Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.

Recipe Reviews

Reviews (5)

  • LittleRedFrog 4 Feb, 2014

    DE. LI. CIOUS.
    I was a little worried with the amount of mustard for the sauce and thought it was going to be too... mustardy. But it really wasn't. With the fish and the mushrooms, I could almost have believed that it was homemade mayo.
    When I saw the amount of mushrooms too, I thought it would be too much so I slightly reduced the quantity there. Well I shouldn't have. They reduce in volume during the cooking and I could very well have done with more.
    Next time, I'll use the 0.5 ounce/pp!

  • UUjerri1 1 Feb, 2012

    I also used Alaska Cod. Wonder what the difference is and where I can purchase it? More sustainable?

  • UUjerri1 1 Feb, 2012

    How much parsley is supposed to be added? Chopped? Or, just a garnish?

  • Katieh325 16 Jan, 2012

    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.

  • greenecogal 16 Mar, 2010

    Loved all these recipes but you forgot the most delicious one- Stuffed mushrooms!! http://www.fourgreensteps.com/community/recipes/52/717