2

Roasted Halibut in a Shiitake-Miso Broth

Total Time
40 min
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Easy
Use only shiitake mushrooms—they’ll have slightly herbal, almost woodsy notes to balance the ginger and miso.
Ingredients

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

Instructions

  1. Heat 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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