Cod fillets glazed with rich, savory miso butter steam to flaky perfection on top of tender rice. Finished with earthy mushrooms and a bright green onion slaw, this flavorful meal comes together in a single skillet for easy clean-up.
Ingredients
- 2 tbsp olive oil, plus more to drizzle
- 1 (3.5 oz) pkg forest medley mushrooms, sliced
- 1 cup short grain rice
- 4 (6 oz) skinless cod fillets
- 2 tbsp unsalted butter, softened
- 1 tbsp white miso
- 2 ¼ cups water, divided
- 3 stalks green onion
- 1 tbsp reduced-sodium soy sauce
- ¼ tsp crushed red pepper (optional)
Steps
- In a 12” skillet, heat oil over medium-high. Add mushrooms and cook, tossing occasionally, until browned and crisp, 10 to 15 minutes. Season with salt and transfer to a plate.
- Meanwhile, rinse rice thoroughly until water runs clear. Pat cod dry with paper towels and season with salt and pepper. In a small bowl, combine butter and miso. Set aside.
- Heat same skillet over high. Add rice and 2 cups water and bring to a boil, then cover with a lid and reduce to low. Simmer until rice is tender and water is mostly absorbed, 12 to 14 minutes.
- Once rice is cooked, fluff with fork. To skillet, add remaining ¼ cup water. Spread miso butter evenly over fish. Place miso cod on top of rice. Cover skillet with lid and cook until fish is cooked through, another 10 minutes.
- Meanwhile, trim and cut green onions into thirds, then thinly slice lengthwise. Place sliced onions in a bowl of ice water and let stand until they become curly. Drain and toss with soy sauce and a drizzle of oil. Add crushed red pepper, if desired.
- Divide rice and mushrooms among 4 shallow bowls and top each with a piece of cod. Serve topped with green onion slaw.
This recipe is
- Nut-free
- Egg-free
Tags
- green onions
- quick
- One-pan
- healthy
- flavorful fish
- Cod
- balanced meal
- Guiding Stars
- Seafood
- miso
- Asian inspired
- Weeknight