Description
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.
Ingredients
- 1 (12 ounce) cod fillet
- 3 tablespoons sugar
- 3 tablespoons water
- ¼ cup yellow miso paste
- 2 tablespoons mirin or sake or combination of both
- 2 tablespoons extra virgin olive oil
- 1 pound slender asparagus spears, trimmed
- ½ pound shiitake mushrooms, sliced
- ½ teaspoon kosher salt and freshly ground black pepper
- Reynolds Wrap® Aluminum Foil
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 5 hrs
Servings: 4