Wow, was this good. Cod is coated in crushed dried shiitake mushrooms, seared, baked, and then plated over a dish of pasta and vegetables sitting in a mushroom broth. This recipe comes from Weight Watchers, and, shock of all shocks, the portions weren’t of the usual minuscule variety.
I love the crust on the fish — really shroomy.
Yeah, and I’m glad we didn’t toss the dried shiitakes like the recipe suggested. They’re good on top.
I have to say, this is actually a pretty tasty recipe, considering the source.
I’m actually full!
Seared Cod over Veggies and Pasta in a Mushroom Broth
1/2 lb green beans, cut into 1-inch pieces
1 medium carrot, julienned
1/2 cup julienned rutabaga
1 white turnip, julienned
1/2 lb whole wheat pasta
5 oz dried shiitake mushrooms
3/4 lb cod fillet, in 4 pieces
1/4 tsp salt
1/4 tsp ground white pepper
2 1/2 cups vegetable broth
1 1/2 tsp minced, peeled ginger
Fill a large saucepan with water and bring to a boil. Add the rutabaga, turnip, carrots, and green beans and cook for 3-5 minutes. Drain and run cold water over the vegetables to stop them from cooking further. Set aside.
Cook the pasta according to the directions, drain, rinse with cold water, and set aside.
Grind half the dried shiitakes in a blender until it forms a powder. Spread the powder on a piece of wax paper. Season both sides of the cod with salt and pepper, then dredge in the mushroom powder.
Preheat the oven to 450 degrees. Spray a nonstick skillet with cooking spray and set over medium-high heat. When the pan is very hot, add the cod and cook until browned, about 2 minutes per side. Transfer the cod to a baking sheet and cook for 10 minutes or until done.
Bring the broth to a simmer in a saucepan and add the remaining dried shiitake mushrooms. Simmer for 15 minutes. Strain the broth and set aside the mushrooms. Add the ginger, vegetables and pasta to the broth and bring back to a simmer, until heated through. Divide the pasta, vegetables, and broth among four large soup plates. Arrange the pasta to make a bed for the cod in the center. Garnish with chives, scallions, enoki mushrooms, and the reserved shiitake mushrooms.
4 Servings.Print This Recipe