I thought this recipe was really good. The taste and presentation seems like you slaved over the stove, but preparation and cooking time is really quick. I used orange roughy, because my super market didn't have much choice, but it turned out great. The only thing I would change is to either add more sauce when cooking or heat up a side of hoisin sauce to poor on top.
Glazed Cod with Asparagus and Mushrooms
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Amount per serving
- Calories: 385
- Calories from fat: 19%
- Fat: 8g
- Saturated fat: 1g
- Cholesterol: 44mg
- Sodium: 444mg
- Carbohydrate: 51g
- Fiber: 2g
- Protein: 24g
- 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
- 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.
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