See more
Glazed Cod with Asparagus and Mushrooms

Glazed Cod with Asparagus and Mushrooms

Real Simple APRIL 2008

  • Yield: Makes 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 19%
  • Fat: 8g
  • Saturated fat: 1g
  • Cholesterol: 44mg
  • Sodium: 444mg
  • Carbohydrate: 51g
  • Fiber: 2g
  • Protein: 24g

Go to full version of

Glazed Cod with Asparagus and Mushrooms recipe