Back to Roasted Shiitakes and Pacific Cod All Reviews for Roasted Shiitakes and Pacific Cod - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Roasted Shiitakes and Pacific Cod Credit: Jeff Sowder Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 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

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

Gallery Roasted Shiitakes and Pacific Cod Credit: Jeff Sowder

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Roasted Shiitakes and Pacific Cod      Credit: Jeff Sowder

Roasted Shiitakes and Pacific Cod

Credit: Jeff Sowder

Roasted Shiitakes and Pacific Cod

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Recipe Summary

prep: 10 mins total: 25 mins

Servings: 4

prep: 10 mins

total: 25 mins

prep:

10 mins

total:

25 mins

Servings: 4

4

Ingredients

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.

Cook’s Notes

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

Reviews (4)

 Add Rating & Review     7 Ratings   5 star values:        3    4 star values:        3    3 star values:        1    2 star values:        0    1 star values:        0

Reviews (4)

Add Rating & Review     7 Ratings   5 star values:        3    4 star values:        3    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

7 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

7 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       02/04/2014   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!  

Martha Stewart Member     Rating: Unrated       02/01/2012   I also used Alaska Cod. Wonder what the difference is and where I can purchase it? More sustainable?  

Martha Stewart Member     Rating: Unrated       02/01/2012   How much parsley is supposed to be added? Chopped? Or, just a garnish?  

Martha Stewart Member     Rating: Unrated       01/16/2012   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.

    Martha Stewart Member

    Rating: 5 stars 02/04/2014

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!

Rating: 5 stars

Rating: Unrated 02/01/2012

I also used Alaska Cod. Wonder what the difference is and where I can purchase it? More sustainable?

Rating: Unrated

How much parsley is supposed to be added? Chopped? Or, just a garnish?

Rating: Unrated 01/16/2012

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.

All Reviews for Roasted Shiitakes and Pacific Cod

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Shiitakes and Pacific Cod

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest