Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is triple-whammy umami--shiitakes, bacon, and cod all deliver complex tastes. You can also use haddock, flounder, or tilapia. Shiitake mushrooms have a bolder flavor than most mushrooms, with an almost smoky quality that amplifies the flavor of the bacon. The key is to keep it simple to let these powerhouse ingredients shine. 

Rozanne Gold
Recipe by Cooking Light August 2016

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Credit: Jennifer Causey

Recipe Summary test

total:
30 mins
Yield:
Serves 4 (serving size: 1 fillet and about 3/4 cup mushroom-arugula mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • Cook bacon in a large skillet over medium-high heat for 1 minute. Add 5 ounces mushrooms; cook 5 minutes or until mushrooms wilt, stirring occasionally. Remove pan from heat; cool 10 minutes. Transfer mixture to a food processor; pulse 10 times or until a coarse mixture forms. (Do not puree.) Stir in pepper and 1/8 teaspoon salt.

  • Line a baking sheet with parchment paper. Sprinkle fillets with 1/8 teaspoon salt; top with mushroom mixture, pressing gently to adhere. Drizzle with 1 1/2 teaspoons oil; place on parchment. Bake at 400°F for 12 to 15 minutes or until desired degree of doneness.

  • Increase heat to broil, with oven rack 6 inches from heat. Broil fillets 3 to 4 minutes or until lightly browned.

  • Heat skillet over medium-high. Add 1 1/2 tablespoons oil; swirl. Add garlic and remaining 3 ounces mushrooms; cook 4 minutes or until mushrooms are soft. Add arugula; cook 1 minute or until slightly wilted. Sprinkle with 1/8 teaspoon salt. Serve with fish.

Nutrition Facts

322 calories; fat 20.9g; saturated fat 5.4g; mono fat 10.9g; poly fat 2.5g; protein 28g; carbohydrates 6g; fiber 2g; cholesterol 87mg; iron 1mg; sodium 543mg; calcium 73mg.
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