This attractive recipe is simple enough for beginners in the kitchen to attempt. There is nothing hard about it if you prepare the ingredients before you start and then cook the cod and potatoes simultaneously. If the potatoes are done before the cod is ready, just drain them, and keep them warm. Swap the cod for striped bass, halibut, red snapper, or any other thick filet, if you prefer.
Swap the lettuce for cabbage if you prefer it; you just need something green to serve the fish on. To cook cabbage, you should chop half a head and simmer it with a pinch each of salt and black pepper, in half an inch of water for about ten minutes. Drain off the water when it is done to your liking and stir a little melted butter through it. The pan should be covered while it cooks so you do not need much water to do it this way. Some people prefer to boil their cabbage in water instead of steaming it and that is another option.
The cod in this recipe is served with the sauce around it and it is garnished with sundried tomatoes and a sprig of cilantro (or use parsley if you want to) for color. This is an attractive recipe and it is open to adaptation. Swapping the potatoes for rice is another option. You can spoon the cream sauce over the fish when you add it to the dish, if you like. The presentation will not be the same but you can do this if you want to. If you are worried about the fish drying out, simply spritz some cooking spray over it halfway through cooking. When you can get a knife or fork all the way through the cod without resistance, it is cooked through; cooking it beyond this point will dry it out.
- 4 cod filets, 8 oz each (skin-on or skinless, as you prefer)
- ½ chopped red or yellow onion
- 2 tablespoons butter
- 10 halved button mushrooms
- 1 cup sour cream
- 1 cup hot fish stock
- 2 peeled, diced potatoes
- Handful of shredded iceberg lettuce
- 4 halved sundried tomatoes
- 4 sprigs cilantro, for garnish
- Salt and black pepper, to taste
- Preheat the oven to 400 degrees F.
- Grease a baking dish with half the butter.
- Add the fish filets and the onion to the greased dish and sprinkle salt and pepper over the top.
- Cover loosely with aluminum foil and bake for 5 minutes.
- Combine the mushrooms with the sour cream and enough of the fish stock to make a thin sauce.
- Pour this sauce around the fish, recover the pan and bake for another 8 minutes or until the fish is done.
- Boil the potatoes in salted water until tender.
- Divide the fish and sauce between 4 serving plates, piling it on a bed of iceberg lettuce.
- Divide the hot boiled potatoes between the serving plates.
- Decorate each filet with 2 sundried tomato halves and a sprig of cilantro.
This is an eye-catching fish recipe and it always pays to take care how you present your fish recipes. Even easy fish recipes can look like gourmet dishes if you present them attractively. The cod in this recipe is baked in a mushroom cream sauce and then served with potatoes. It is garnished with sundried tomatoes and cilantro although you can garnish yours in a different way if you want. This is a complete meal so you do not need to serve anything else with it. If you are a fan of cod, you should really enjoy this full-flavored baked cod recipe.
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