Roasted halibut in a shiitake-miso broth

2 - 3
PersonalPoints™ per serving
Total Time
40 min
25 min
15 min
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.


Fat free reduced sodium vegetable broth

4 cup(s)

Fresh shiitake mushroom

6 oz, stemmed and thinly sliced

Miso paste

2 Tbsp, white

Minced ginger

2 tsp

Uncooked halibut fillet(s)

16 oz, (four 4-oz fillets)

Toasted sesame oil

2 tsp

Uncooked scallion(s)

2 medium, thinly sliced


  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.