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Easy Recipe For Glazed Cod With Asparagus and Mushrooms

Sunday Dinner: Glazed Cod With Asparagus and Mushrooms

Now that the temps are dropping, having the oven heat up the kitchen is a welcomed side effect of preparing dinner. Who doesn't like a cozy, aromatic kitchen during the holidays? Well, you're in luck! This Asian-inspired seafood dish is not only healthy — complete with two of my favorite types of veggies: asparagus and mushrooms — it's also a cinch to make. Just pop the white, flaky cod and accouterments in the broiler and in 20 minutes, start to finish, you've got a melt-in-your-mouth glazed cod dinner and a warm kitchen: done and done!

Here's the recipe.

Glazed Cod With Asparagus and Mushrooms

Glazed Cod With Asparagus and Mushrooms

Glazed Cod With Asparagus and Mushrooms


1 cup long-grain white rice
1/4 cup hoisin sauce
1 pound black cod or salmon
1 pound asparagus, trimmed and cut in half crosswise
4 ounces small shiitake mushrooms, stems removed
2 tablespoons olive oil
Kosher salt and pepper


  1. Cook rice according to the package directions. Adjust an oven rack to the middle position and heat broiler.
  2. Mix hoisin sauce and 1 tablespoon water in a small bowl. Place fish, skin-side down, on a foil-lined baking pan and spread sauce over the top.
  3. Toss asparagus, mushrooms, oil, and ¼ teaspoon each salt and pepper in a medium bowl. Scatter vegetables evenly around fish.
  4. Broil, stirring vegetables once, until they are tender and fish is cooked through and opaque, 6 to 8 minutes, depending on thickness.
  5. Slide a spatula between the skin and the fish; discard skin. Divide fish among individual plates. Serve with vegetables and rice.

Serves 4.

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