| Cod with Spinach-Mushroom Topping |
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Since I live in New England, it would be a sin
not to cook cod. I am surprised that some people
complain about cod being a boring fish. It's true
that cod does not have much of its own flavor, but it
has a wonderful flaky and tender texture and if
done right can be very moist and juicy. Try to get
really thick parts of fillet for best results. Sides:All you need is some wild rice since there are veggies on top of cod already. Wine: Chardonnay |
| Serves 4 |
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| Ingredients | Directions |
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2 Tbsp olive oil 1 medium yellow onion 16 oz sliced mushrooms 1/2 pound spinach 1/4 tsp salt 1/8 tsp pepper 1/4 cup water 1/4 cup white wine 2 Tbsp butter or margarine 1/2 cup Stove Top stuffing mix (dry) |
Preheat the oven to 450F. Cut onion in half and slice. Wash spinach and dry with paper towels. Remove stems, and chop coarsely. Heat the oil in a frying pan on moderate heat. Sauté onions with a pinch of salt and sugar stirring often until lightly browned. Add mushrooms, turn up heat, and sauté stirring often until mushrooms and onions are deep golden brown. Reduce heat to low, add spinach and stir until it wilts. Season with 1/4 tsp salt and 1/8 tsp pepper. Add water, wine and butter. Bring to a boil. As soon as butter melts, take off heat and stir in stuffing. Cover and let stand 5 minutes. Mix before topping the cod. |
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1.5 Lb cod fillets 1/2 tsp salt 1/8 tsp pepper 1 tsp lemon juice 2 Tbsp olive oil 1 Tbsp chopped dill 3 Tbsp dry white wine 2 Tbsp water 13*9*2 pyrex dish Frying pan |
Cut fillets into serving size pieces. In a pyrex dish, whisk together lemon juice, olive oil, salt and pepper. Add dill and mix. Put fillets into the pyrex dish and coat with the dill mixture. Top with stuffing. Add wine and water to the dish and bake in the middle of the oven for 12-15 minutes. Place cod onto individual plates or a serving platter. Pour the cooking liquid into a frying pan and boil down on high heat for 1-2 minutes until slightly syrupy. Pour over cod and serve. |