Monday, December 28, 2009

Oven-Roasted Cod, Portobello Mushrooms and Buckwheat Noodles

This was Christmas in a nutshell: a wonderful holiday spent with family, visiting with people who sorely needed a visit, some driving in cold, nasty weather, and way too much random and purposeless eating. Which is the point, right? However, the excesses of the holidays are now behind us. I always sigh in relief after the holidays are over. I have usually had enough. And essentially, they are over, because New Year's isn't really the exciting night it once used to be. Steve and I simultaneously (and probably half the country) realized that the time was now upon us to return to healthful (ish) eating. Last night we had this really delicious meal which felt healthy and hearty; a great combination in my book.

Put fish on a large cookie sheet lined with foil. Preheat oven to 400 degrees. Olive oil, salt and pepper on the fish. I used northern atlantic cod, though I'm sure many filets would do. Check with the Monterey Bay Aquarium Seafood Watch. (I really like their Super Green List.)

Top with a dressing of
3 or 4 cloves grated garlic,
1 large knob of ginger,
1/4 cup light olive oil,
splash of tamari or soy sauce, and
1 T lemon-lime glaze (or use some lime juice, lemon juice, a teaspoon of brown sugar--a mix of citrus and sweetner)

Mix this up and use most of it on the fish. Put the fish in the oven for about twenty minutes.
On the lower rack put a tray of sliced portobello mushrooms, drizzled with olive oil, salt and pepper. These two trays will take the same amount of time. Halfway through you could flip or toss the mushrooms around while checking on the fish.

Meanwhile, cook buckwheat noodles, reserving two cups of the cooking water after draining. Put the reserved liquid back on the heat to simmer, add two heaping tablespoons of mild miso and dissolve. Return the noodles to heat up.

To serve: ladle broth into bowl, add noodles, fish on top, portobellos on the side. The mushrooms get slightly crispy in the oven, seasoned perfectly, they are meaty and dense. The fish is light and the sauce is a perfect blend of garlic, ginger and sweet citrus. Add to that the hearty noodles and savory broth, you've got a perfect bowl of repentance.


  1. This looks like a wonderful combination of flavors, I've always enjoyed soy sauce, ginger and citrus. Thanks for the link, it's certainly helpful to periodically review the list to see changes.

  2. What a great piece of cod. I like the Asian influence in this dish.

  3. Christine- I always find buying fish conscientiously so mind boggling! I love that Super Green list; very easy and helpful.

    Ellie- I do too. So post-holiday!