Active Time

　　10 min

　　Total Time

　　20 min

　　Miso soup and quick-roasted mushrooms give Pacific cod a meaty umami boost.

　　

Ingredients

Makes 4 servings

　　4 (6-ounces) pieces Pacific cod or hake fillet (about 1 inch thick)

　　2 1/2 tablespoons vegetable oil, divided

　　1/4 lb sliced shiitake mushroom caps

　　2 (1/2-ounce) single-serve packages dehydrated red miso soup

　　1 scallion, thinly sliced

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

　　

Step 3

Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.

　　

Step 4

Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.

　　

Step 5

Meanwhile, prepare soup according to package instructions.

　　

Step 6

Divide soup, mushrooms, and fish among 4 bowls and top with scallion.