Glazed Cod with Asparagus and Mushrooms

Ingredients

• 1 pound asparagus trimmed cut in half crosswise
• 1 pound cod black
• 0.3 cup hoisin sauce 
• 4 servings kosher salt and pepper 
• 2 tablespoons olive oil 
• 4 ounces mushroom caps 
• 1 cup rice long-grain white

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• broiler
• spatula

Directions

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