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Roasted Shiitakes and Pacific Cod

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Recipe photo courtesy of Jeff Sowder

Rosemary and shiitakes give this dish an earthy, vibrant flavor.

Source: Body+Soul, October 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Pacific cod makes a good environmental choice. Pacific halibut also works, but you may need to reduce the cooking time.

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Reviews

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How would you rate this recipe?
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  • LittleRedFrog
    4 FEB, 2014
    DE. LI. CIOUS. I was a little worried with the amount of mustard for the sauce and thought it was going to be too... mustardy. But it really wasn't. With the fish and the mushrooms, I could almost have believed that it was homemade mayo. When I saw the amount of mushrooms too, I thought it would be too much so I slightly reduced the quantity there. Well I shouldn't have. They reduce in volume during the cooking and I could very well have done with more. Next time, I'll use the 0.5 ounce/pp!
    Reply
  • uujerri
    1 FEB, 2012
    I also used Alaska Cod. Wonder what the difference is and where I can purchase it? More sustainable?
    Reply
  • uujerri
    1 FEB, 2012
    How much parsley is supposed to be added? Chopped? Or, just a garnish?
    Reply
  • Katieh325
    16 JAN, 2012
    This was good! I made it for just me, using 1/2 of a frozen Alaskan cod fillet from Whole Foods. I also used one portobello mushroom, as they were a lot cheaper. I dropped the cook times - 5 min on the mushrooms and then only a few minutes with the fish. 450 seemed hot, but it was ok - I bet 425 would work. I made a half recipe of the sauce, but used a lot of extra mustard. This is an easy dinner that I will continue making even after the challenge.
    Reply
  • greenecogal
    16 MAR, 2010
    Loved all these recipes but you forgot the most delicious one- Stuffed mushrooms!! http://www.fourgreensteps.com/community/recipes/52/717
    Reply

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