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Miso-Glazed Thick Fish Fillets and Mushrooms

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

  • 1 1/2 pounds button or cremini mushrooms
  • 2 tablespoons good-quality vegetable oil
  • Salt and pepper
  • 1/2 cup miso (preferably dark)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter
  • 1 pound thick fish fillets
  • 4 scallions

Instructions

  1. Heat the oven to 450°F.
  2. Trim and quarter the mushrooms.
  3. Put the mushrooms on a rimmed baking sheet, drizzle with 2 tablespoons vegetable oil, and sprinkle with salt and pepper. Roast undisturbed until the mushrooms sizzle and release some liquid, about 10 minutes.
  4. While the mushrooms roast, combine 1/2 cup miso, 1/4 cup brown sugar, 2 tablespoons butter, and 1/4 cup water in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the butter melts, about 5 minutes; turn off the heat.
  5. Cut the fish into 4 portions if you like.
    Trim and chop the scallions.
  6. Lower the oven to 375°F. Stir the mushrooms with a spatula and make room on the baking sheet for the fish. Put the fish directly on the baking sheet; return to the oven and roast undisturbed for 10 minutes.
  7. Spoon about half the miso glaze over the fish and mushrooms and cook until the fish is done and the glaze is lightly caramelized, another 3 to 5 minutes. (Peek inside with a sharp knife; it should flake a little and be opaque but still juicy.) Garnish with the scallions; serve with the remaining glaze on the side.

— Recipe from How to Cook Everything Fast

Recipe variations

Miso-Glazed Fish Fillets and Parsnips Substitute parsnips for the mushrooms. Trim and peel them, then cut them at a diagonal into 1/2-inch slices.

Hoisin-Glazed Fish Fillets and Shiitakes Substitute 1/2 cup hoisin sauce for the miso, 2 tablespoons soy sauce for the sugar, and rice vinegar for the water. Use 12 ounces shiitake mushrooms instead of button or cremini; trim off and discard the stems and halve the caps.

Teriyaki-Glazed Fish Fillets and Sweet Potatoes Instead of the mushrooms, peel and grate 1 1/2 pounds sweet potatoes. Use 1/2 cup soy sauce instead of the miso; add 1 tablespoon each chopped fresh ginger and garlic to the glaze.