Roasted Halibut in a Shiitake-Miso Broth
- Total Time
Use only shiitake mushrooms—they’ll have slightly herbal, almost woodsy notes to balance the ginger and miso.
fat free reduced sodium vegetable broth4 cup(s)
fresh shiitake mushroom6 oz, stemmed and thinly sliced
miso paste2 Tbsp, white
minced ginger2 tsp
uncooked halibut fillet(s)16 oz, (four 4-oz fillets)
toasted sesame oil2 tsp
uncooked scallion(s)2 medium, thinly sliced
- Heat the oven to 400 F.
- 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.
- 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.
- Transfer each fillet to a serving bowl. Divide the miso broth among the bowls and top each with the sliced scallions.
- Serving size: 1 piece of halibut with 1 cup broth and vegetables.