ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Glazed Cod with Asparagus and Mushrooms

Yield Makes 4 servings

Ingredients

  • 1 cup long-grain white rice
  • 1/4 cup hoisin sauce
  • 1 pound black cod or salmon
  • 1 pound asparagus, trimmed and cut in half crosswise
  • 4 ounces small shiitake mushrooms, stems removed
  • 2 tablespoons olive oil
  • Kosher salt and pepper

Nutrition Information

  • calories 385
  • caloriesfromfat 19 %
  • fat 8 g
  • satfat 1 g
  • cholesterol 44 mg
  • sodium 444 mg
  • carbohydrate 51 g
  • fiber 2 g
  • protein 24 g

How to Make It

  1. Cook the rice according to the package directions.

    Adjust an oven rack to the middle position and heat broiler.

    Mix the hoisin sauce and 1 tablespoon water in a small bowl. Place the fish, skin-side down, on a foil-lined baking pan and spread the sauce over the top.

    Toss the asparagus, mushrooms, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Scatter the vegetables evenly around the fish. Broil, stirring the vegetables once, until they are tender and the fish is cooked through and opaque, 6 to 8 minutes, depending on thickness.

    Slide a spatula between the skin and the fish.

    Divide the fish among individual plates, discarding the skin. Serve with the vegetables and rice.

    Roasted Fish with Kabocha Coulis
    James Carrier