Baked Cod Or Other Fillets With Dried Mushroom Sauce Food

COD WITH MUSHROOMS, GARLIC & VERMOUTH

Steps:

• To reconstitute the porcini mushrooms: Soak the mushrooms in 1 1/2 cups of warm broth for about 30 minutes. Remove the mushrooms with a slotted spoon and set aside. Pour the liquid through a coffee filter, reserving flavorful liquid. Gently rinse the mushrooms under cold water and pat dry. I used the reserved liquid for the quinoa but you may add it to any recipe to achieve an intense mushroom flavor.
• In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes.
• Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds.
• Add the vermouth, 3 Tbs. of the parsley or the white lower part of the green onions, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.
• Remove the pan from the heat, add the seasoned cod to the pan ( tuck under the tails if necessary to even out the thickness), scrunch the fillets into the mushrooms then spoon some of the mushrooms and sauce on top.
• Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through. Use a pairing knife to check the inside of the fish -- it should just not look raw. This should take about 7 to 12 minutes, depending on the thickness.
• With a slotted spatula, transfer the fish to a serving platter.
• Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the dish and serve sprinkling the remaining 1/2 Tbs. parsley or the green onions over it.

BAKED COD WITH MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.

BAKED COD WITH MUSHROOMS AND SCALLIONS

Steps:

• Preheat oven to 375 degrees.
• Place a piece of tin-foil large enough to make a pouch on an oven-safe pan, place half the butter on the tin-foil and put in oven until butter is melted.
• Once the butter melts, add bay leaf and place the fillet on top.
• Cut mushrooms and scallions into small pieces, and place on top of cod (reserving 1 Tbs of scallions for garnish).
• Place remaining butter on top, add beef stock and two dashes of Worcestershire Sauce, and seal foil package.
• Cook for 20 minutes, remove, garnish with reserved scallions and enjoy.
• TIP: Use a small bay leaf; it is the key ingredient, but it will over-power the other ingredients if too large.

BAKED FISH WITH LEMON MUSHROOM SAUCE

Steps:

• Place frozen fillets in shallow buttered baking dish.
• In saucepan, combine remaining ingredients and simmer 10 minutes; pour over fillets.
• Top with 1 cup buttered breadcrumbs which have been lightly seasoned with poultry seasoning (or 1 cup prepared stuffing mix.).
• Dot with butter and bake for 45 minutes at 375 degrees.
• This may easily be halved.

PARMESAN BAKED COD

Steps:

• Preheat oven to 400°. Place cod in an 8-in. square baking dish coated with cooking spray. Mix remaining ingredients; spread over fillets., Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes.

BAKED FISH WITH MUSHROOM WINE SAUCE

Steps:

• Preheat oven to 400.
• In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
• Place fish in 1-qt.
• casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
• If desired, sprinkle with parsley just before serving.

BAKED COD OR OTHER FILLETS WITH DRIED MUSHROOM SAUCE

Steps:

• Preheat the oven to 400°F. Soak the mushrooms in the stock until softened, about 10 minutes. Trim any hard parts and chop roughly. Pour the soaking liquid through a cheesecloth-lined strainer.
• Use about half the butter to grease a baking dish just large enough to hold the fish. Add the shallot, then the fish; sprinkle the fish with salt and pepper. Cover lightly with foil and bake for about 5 minutes.
• Meanwhile, combine the mushrooms, sour cream, and enough of the soaking liquid to make a thin sauce. Pour this over and around the fish, re-cover the pan, and continue to bake until the fish is done (a thin-bladed knife inserted into its center will meet little resistance), 5 to 10 minutes more. Serve hot.