Best 8 Roasted Shiitakes And Pacific Cod Recipes

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Are you looking for a healthy and delicious dish to whip up for dinner tonight? If so, look no further than roasted shiitakes and Pacific cod. This mouthwatering combination of earthy mushrooms and flaky white fish is sure to please even the most discerning palates. The shiitakes add a savory umami flavor to the dish, while the cod provides a delicate, flaky texture. Plus, both ingredients are packed with nutrients, so you can feel good about eating them. So, what are you waiting for? Gather your ingredients and get ready to create a culinary masterpiece.

Let's cook with our recipes!

ROASTED SHIITAKES AND PACIFIC COD



Roasted Shiitakes and Pacific Cod image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 7

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

Steps:

  • 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.

ROASTED COD WITH SHIITAKES IN MISO BROTH



Roasted Cod with Shiitakes in Miso Broth image

Provided by Maggie Ruggiero

Categories     Mushroom     Roast     Quick & Easy     Cod     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

4 (6-ounces) pieces Pacific cod or hake fillet (about 1 inch thick)
2 1/2 tablespoons vegetable oil, divided
1/4 lb sliced shiitake mushroom caps
2 (1/2-ounce) single-serve packages dehydrated red miso soup
1 scallion, thinly sliced

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
  • Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
  • Meanwhile, prepare soup according to package instructions.
  • Divide soup, mushrooms, and fish among 4 bowls and top with scallion.

CRISPY ROASTED SHIITAKE MUSHROOMS



Crispy Roasted Shiitake Mushrooms image

Try crispy roasted shiitake mushrooms: top with goat cheese for an easy appetizer, serve alongside steak for a simple side dish, or grab a handful for a nutritious snack on the go. Martha made this recipe on Cooking School episode 404.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

1 pound shiitake mushrooms, stems removed
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
  • Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

PAN ROASTED COD, SHIITAKE QUINOA, OVEN ROASTED TOMATO AND SAUTEED ARUGULA WITH BACON BALSAMIC VINAIGRETTE AND SWEET SUMMER CORN MILK



Pan Roasted Cod, Shiitake Quinoa, Oven Roasted Tomato and Sauteed Arugula with Bacon Balsamic Vinaigrette and Sweet Summer Corn Milk image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 35

Four 6-ounce cod fillets, skin removed
Kosher salt
Fresh ground white pepper
2 ounces canola oil
16 ounces Shiitake Mushroom Quinoa, recipe follows
4 large slices Oven Roasted Tomato, recipe follows
4 ounces Sauteed Baby Arugula, recipe follows
4 ounces Bacon Balsamic Vinaigrette, recipe follows
4 ounces Summer Corn Milk, recipe follows
1 ounce canola oil
1/2 cup shiitake mushrooms, stems discarded and sliced thin
1 cup quinoa, rinsed, drained
1 1/2 cups chicken stock
Kosher salt
Fresh ground white pepper
1 teaspoon sweet butter
1 pound large red heirloom tomato, sliced into 4 thick slices
Kosher salt
Fresh ground white pepper
1 fresh bay leaf, torn into 4 pieces
2 cloves fresh garlic, minced
2 sprigs fresh thyme, picked from the stem
1 to 2 ounces extra-virgin olive oil
2 ounces canola oil
4 ounces baby arugula
Kosher salt
Fresh ground white pepper
3 thin slices bacon
2 ounces balsamic vinegar from Modena, Italy
1 teaspoon sweet butter
3 large or 4 small ears corn, fresh, preferably picked that day
1 tablespoon chopped chives
1 teaspoon sweet butter
Kosher salt
Fresh ground white pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the fish on all sides with the salt and pepper. Heat the oil in a saute pan over high heat. Sear the fish on the flesh side until it is golden brown. Turn the fillets over carefully and place the pan in the oven. Cook the fish in the oven to desired doneness. When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate. On top of the quinoa place a slice of Oven Roasted Tomato. Place the fish on top of the tomato. Place 1/4 of the Sauteed Arugala on top of the fish. Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate.
  • Heat the oil in a saute pan. Add the shiitake mushrooms and cook until they start to release their liquid and soften. Add the quinoa and stir to coat the grains. Add the chicken stock. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes. Take off the heat, season with salt and pepper and stir in the butter. Set in a warm place covered until needed.
  • Preheat oven to 350 degrees F.
  • Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer. Season with salt and pepper and place 1 piece of bay leaf on each tomato slice. Sprinkle a little of the garlic and thyme on top of the tomato slices. Drizzle with extra-virgin olive oil. Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook. Take out of oven, remove pieces of bay leaf and set in a warm place until needed.
  • Heat the oil in a saute pan. Add the arugula and stir around until leaves are wilted. Season with salt and pepper, remove from the heat and set aside.
  • Chop the bacon and put in a pan over a medium-low flame. Render the fat making sure not to let it burn. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend in with an immersion blender or hand held electric beater.
  • Cut the corn off the cob by running a knife down the length of the cob. Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk. Put the corn milk into a small saucepan.
  • Heat gently over a low flame and stir frequently (be careful not to heat it too quickly). When the corn milk is hot add the chives and butter and mix with an immersion blender. Season with salt and pepper and reserve in a warm place.

PAN ROASTED PHEASANT WITH SHIITAKE MUSHROOMS AND FIGS IN A CHAMBOURCIN GLACE



Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 10

1 medium pheasant, about 2 pounds, breast removed (skin on) and leg and thigh disjointed
1 tablespoon canola oil
1 cup dried figs, stems removed
2 cups chambourcin wine
2 tablespoons unsalted butter
2 medium shallots, sliced thin
1 cup shiitake mushrooms stemmed and thinly sliced
1/2 cup rich poultry stock
1/2 teaspoon rosemary, finely chopped
Salt and pepper

Steps:

  • Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.

ROASTED COD WITH SHIITAKE MUSHROOMS IN MISO BROTH



Roasted Cod With Shiitake Mushrooms in Miso Broth image

This simple recipe makes a supisingly light and tasty dinner. It is from Gourmet Magazine (Feb. 2008). The miso soup and mushrooms give the code a meaty flavour.

Provided by blucoat

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) pacific cod fish fillets (about 1 inch thick)
2 1/2 tablespoons vegetable oil, divided
1/4 lb sliced shiitake mushroom caps
2 (1/2 ounce) single-serve packages red dehydrated instant miso soup mix
1 scallion, thinly sliced

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
  • Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
  • Meanwhile, prepare soup according to package instructions.
  • Divide soup, mushrooms, and fish among 4 bowls and top with scallion.

Nutrition Facts : Calories 232.8, Fat 9.7, SaturatedFat 1.3, Cholesterol 73.7, Sodium 94.3, Carbohydrate 4.4, Fiber 0.7, Sugar 1.2, Protein 31

ROASTED PACIFIC COD WITH SPRING VEGETABLES AND MINT



Roasted Pacific Cod with Spring Vegetables and Mint image

Provided by Maggie Ruggiero

Categories     Roast     Sauté     Dinner     Mint     Cod     Artichoke     Pea     Zucchini     Spring     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

4 (6-ounces) pieces skinless Pacific cod or hake fillet (1 inch thick)
4 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 bunch scallions, cut into 1-inch pieces
1/2 pound zucchini (about 2 medium), cut into 1/2-inch-thick half-moons
1 (9-ounces) package frozen artichoke hearts, thawed
1 cup frozen peas, thawed
1 head romaine, thinly sliced crosswise
1/4 cup water
1/4 cup mint leaves, coarsely chopped

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
  • While fish cooks, heat remaining 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
  • Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.

ROASTED SHIITAKE MUSHROOMS



Roasted Shiitake Mushrooms image

Provided by Florence Fabricant

Categories     easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
Several sprigs fresh rosemary and thyme
12 ounces medium to large shiitake mushrooms, stems removed
Salt and black pepper

Steps:

  • Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
  • Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
  • Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 2 grams

Tips:

  • Choose high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, sustainable seafood and organic vegetables whenever possible.
  • Don't overcrowd the pan: When roasting the shiitake mushrooms, make sure to spread them out in a single layer on the baking sheet. Overcrowding will prevent them from getting crispy.
  • Roast the shiitakes until they are golden brown: This will ensure that they have a rich, savory flavor.
  • Cook the cod until it is just opaque: Overcooking will make the fish dry and tough.
  • Serve the fish and shiitakes immediately: This dish is best enjoyed fresh out of the oven.

Conclusion:

Roasted shiitake mushrooms and Pacific cod is a delicious and healthy dish that is perfect for a weeknight meal. The shiitake mushrooms are roasted until they are crispy and savory, while the cod is cooked until it is just opaque. The combination of the two ingredients is simply divine. This dish is sure to impress your friends and family.

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