Miso-Roasted Cod & Mushroom Broth with Snow Peas & Carrots

Miso-Roasted Cod & Mushroom Broth

with Snow Peas & Carrots

25 MIN
3 SmartPoints®
2 Servings
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From the Test Kitchen

In this Asian-style dish, we’re roasting flaky cod fillets under a layer of miso paste, mirin, and sesame oil. The bold flavors are perfectly complemented by a rich umami (or savory) broth made from dried shiitake mushrooms—plus the flavorful water they rehydrate in.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
Miso-Roasted Cod & Mushroom Broth with Snow Peas & Carrots
Title
  • 2 Cod Fillets
  • 2 Scallions
  • 4 oz Cremini Mushrooms
  • 4 oz Snow Peas
  • 6 oz Carrots
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Mirin
  • 1 Tbsp Sesame Oil
  • ½ oz Dried Shiitake Mushrooms
  • 2 Tbsps Vegetable Demi-Glace
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Place the dried shiitake mushrooms in a medium bowl. Add 1 1/4 cups of hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the cremini mushrooms. Peel the carrots and thinly slice into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. 

Prepare & bake the fish:
2 Prepare & bake the fish:

While the mushrooms rehydrate, line a sheet pan with foil. In a bowl, whisk together the miso paste, mirin, and half the sesame oil until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the sheet pan; evenly top with the miso mixture. Roast 10 to 15 minutes, or until opaque and cooked through (an instant-read thermometer should register 145°F). Remove from the oven. 

Cook the vegetables:
3 Cook the vegetables:

While the fish bakes, reserving the mushroom water, transfer the rehydrated mushrooms to a cutting board and roughly chop. In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the chopped cremini mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced carrots and white bottoms of the scallions, chopped ginger, and chopped rehydrated mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the snow peas, demi-glace, and reserved mushroom water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished vegetables and broth topped with the baked fish. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Miso-Roasted Cod & Mushroom Broth

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Place the dried shiitake mushrooms in a medium bowl. Add 1 1/4 cups of hot water. Set aside to rehydrate at least 10 minutes. Roughly chop the cremini mushrooms. Peel the carrots and thinly slice into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. 

2 Prepare & bake the fish:

While the mushrooms rehydrate, line a sheet pan with foil. In a bowl, whisk together the miso paste, mirin, and half the sesame oil until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the sheet pan; evenly top with the miso mixture. Roast 10 to 15 minutes, or until opaque and cooked through (an instant-read thermometer should register 145°F). Remove from the oven. 

Prepare & bake the fish:
Cook the vegetables:
3 Cook the vegetables:

While the fish bakes, reserving the mushroom water, transfer the rehydrated mushrooms to a cutting board and roughly chop. In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the chopped cremini mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced carrots and white bottoms of the scallions, chopped ginger, and chopped rehydrated mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. 

4 Finish & serve your dish:

Add the snow peas, demi-glace, and reserved mushroom water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished vegetables and broth topped with the baked fish. Garnish with the sliced green tops of the scallions. Enjoy!

Finish & serve your dish:
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