Roasted Cod With Shiitake Mushrooms In Miso Broth

• 4 (6 ounce) pacific cod fish fillets (about 1 inch thick)
• 2 1/2 tablespoons vegetable oil, divided
• 1/4 lb sliced shiitake mushroom caps
• 2 (1/2 ounce) single-serve packages red dehydrated instant miso soup mix
• 1 scallion, thinly sliced

1. Preheat oven to 450u0b0F with rack in middle.
2. Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
4. Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
5. Meanwhile, prepare soup according to package instructions.
6. Divide soup, mushrooms, and fish among 4 bowls and top with scallion.

fish, vegetable oil, shiitake mushroom, miso soup mix, scallion

Taken from www.food.com/recipe/roasted-cod-with-shiitake-mushrooms-in-miso-broth-324858 (may not work)