Roasted Cod with Miso

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Roasted Cod with Miso
Courtesy of Eric Scheffer
4 6-oz. pieces cod, 1-inch thick 2½ Tbsp. vegetable oil, divided Salt & pepper, to taste 1/4 lb. shiitake mushroom caps, sliced 2 1/2-oz. single-serve packages dehydrated red miso soup 1 scallion, thinly sliced Beech or clamshell mushrooms
Preheat oven to 450°F. Pat fish dry and place in a shallow baking pan. Drizzle with a half-tablespoon of vegetable oil and sprinkle with salt and pepper. In a mixing bowl, toss mushrooms with remaining oil and salt and pepper, then place in a separate shallow baking pan. Roast fish and mushrooms on middle oven rack, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes. Meanwhile, prepare soup according to package instructions. Divide soup, mushrooms, and fish among four bowls and top with scallion. Garnish with beech or clamshell mushrooms.