We made this light, clean, healthy dish two nights in a row after spotting the "ten minute" recipe in this month's Gourmet. I added sesame oil, a quick marinade for the fish and substituted hatcho miso paste for the miso soup mix originally called for. Photo by Maggie Ruggiero.
2 (6-oz) pieces Pacific cod or hake fillet (about 1 inch thick)
toasted sesame oil
soy sauce
salt and pepper to taste
mirin
1/4 lb sliced shiitake mushroom caps
2 cups prepared miso soup, or soup made with fresh miso
1 scallion, thinly sliced
Preheat oven to 450°F with rack in middle.
Pat fish dry in a small shallow baking pan and drizzle with equal amounts of sesame oil, soy sauce and mirin and then sprinkle with salt and pepper.
Toss mushrooms with sesame 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. The mushrooms will take about 15-20 minutes, and the fish will take ten
Meanwhile, prepare soup according to package instructions.
Divide soup, mushrooms, and fish among 4 bowls and top with scallions.
Serves 2
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