Pan-Roasted Cod with Butternut Squash, Shiitakes and Miso Broth

What You’ll Need:

For the Broth

2 Cups Vegetable Stock

2 Tbsp White Miso

2 Tbsp Soy Sauce

2 Stalks Green Onion, white and green parts minced

For the Cod

2 Tbsp Unsalted Butter

2 Cups Butternut Squash, Diced

10-15 Shitake Mushrooms, Stemmed and Quartered

2 Cups Miso Broth

4 6oz Cod Filets, Skin Removed

2 Tbsp Peanut Oil

Salt & Pepper to Taster

¼ Cup AP Flour

1 Bunch Thyme

¼ Cup Flat Leaf Parsley

What You’ll Do:

  1. To make the broth, combine the stock, miso soy sauce and green onion and set over low heat until simmering. Once simmering, turn keep warm over low heat.
  2. In a large sate pan, melt the butter over medium-high heat.
  3. Add the butternut squash and mushroom and cook until slightly softened… about 3 minutes.
  4. Add 2 cups of the Miso broth to deglaze the pan and simmer for about 5-10 minutes until the sauce has thickened and the vegetables are fully cooked. Set over low heat while you cook the fish.
  5. Salt and Pepper the cod filets the lightly coat with flour on each side.
  6. Heat the peanut oil in a separate pan until shimmering. Add the cod filets and thyme to the pan cooking until golden for about 7 minutes flipping half way.
  7. When fully cooked, remove from pan and let rest for 2 minutes.

To Serve

  1. Ladle some of the broth from the veggie mix onto the bottom of a tall sided plate or bowl.
  2. Place the cod in the center and then spoon the butternut and mushroom mixture on top and to the side of the fish.
  3. Garnish with parsley leaves and serve.
  4. Enjoy!!

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