Roasted halibut in a shiitake-miso broth
2
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
If you don't have shiitake mushrooms, they're worth seeking out to make this recipe—they’ll have slightly herbal, almost woodsy notes to help balance out the ginger and miso. We also love how easy this dish is to put together, and most of the cooking time is totally hands-off. After letting the vegetable broth, mushrooms, miso, and ginger steep, halibut fillets are coated with sesame oil, then baked in the oven until they're cooked through, which should take about 15 minutes. Simply divide the fish and savory miso broth among bowls, top with fresh sliced scallions, and your hearty soup is ready to serve.
Ingredients
Low sodium vegetable broth
4 cup(s)
Shiitake mushroom
6 oz, stemmed and thinly sliced
Miso paste
2 Tbsp, white
Minced ginger
2 tsp
Uncooked halibut fillet
16 oz, (four 4-oz fillets)
Toasted sesame oil
2 tsp
Scallions
2 medium, thinly sliced
Instructions
1
Preheat the oven to 400 F.
2
Stir the broth, shiitakes, miso paste, and ginger in a medium saucepan set over medium heat until the paste dissolves. Bring to a simmer, then cover and set over very low heat to steep without simmering.
3
Coat top and bottom of each fish fillet with the sesame oil; arrange in a pie plate or a small baking dish. Bake for 15 minutes or until cooked through.
4
Transfer each fillet to a serving bowl. Divide the miso broth among the bowls and top each with the sliced scallions.
5
Serving size: 1 piece of halibut with 1 cup broth and vegetables.
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