Roasted Halibut in a Shiitake-Miso Broth

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


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. 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.

A happier, healthier you starts here