Food & Cooking Recipes Ingredients Seafood Recipes Roasted Shiitakes and Pacific Cod 4.3 (7) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jeff Sowder Prep Time: 10 mins Total Time: 25 mins Servings: 4 Rosemary and shiitakes give this dish an earthy, vibrant flavor. Ingredients 2 pounds shiitake mushrooms, stems removed, halved if large 4 tablespoons olive oil 4 sprigs fresh rosemary Coarse salt and ground pepper 4 Pacific cod or halibut fillets (6 to 8 ounces each) 1 tablespoon fresh lemon juice Coarse salt and ground pepper Directions Preheat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes. Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes. Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod. Cook's Notes Pacific cod makes a good environmental choice. Pacific halibut also works, but you may need to reduce the cooking time. Rate it Print