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
