Baked Cod With Mushrooms Food

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.

COD WITH MUSHROOMS, GARLIC & VERMOUTH

Steps:

• 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, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.
• Remove the pan from the heat, lightly season the cod with salt and pepper and add it to the pan (tuck under the tails if necessary to even out the thickness), nestling the fillets into the mushrooms and spooning some of the mushrooms 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 the tip of a paring knife to check), 7 to 12 minutes, depending on thickness. With a slotted spatula, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs. parsley.

BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
• Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.

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.

COD SMOTHERED WITH WILD MUSHROOMS

Steps:

• Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
• Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.

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 COD WITH TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• In a large skillet, heat oil over medium heat. Add mushrooms and cook until soft, about 5 minutes.
• Stir in tomatoes and garlic. Season with salt and pepper then cook for another 2 minutes. Remove from heat.
• Brush a shallow baking dish with oil. Arrange fish in a single layer then lightly season with salt and pepper.
• Pour the tomatoes mixture over the fish and spread evenly.
• Bake for 12 - 15 minutes, uncovered until fish is opaque. Sprinkle fish with chopped basil and parsley. Serve immediately with lemon wedges.

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.

MUSHROOM BAKED COD

Steps:

• Wash and dry fish. Spread mushroom in shallow, oiled baking dish. Lay fillets on top. Dot with 2 tbsp. of the butter. Sprinkle with salt and black pepper. Pour in wine. Bake at 400 degrees F for 20 minutes or until fish flakes easily when prodded with a fork. Drain pan juices into small skillet. Boil down to about 1/2 cup. Mix whipping cream and cornstarch. Stir into pan. Boil until thickened. Pour over fish. Top with crumbs mixed with remaining butter. Bake 5 minutes longer or until crumbs are browned. Garnish with the parsley before serving.

ROASTED COD WITH MUSHROOMS

Steps:

• Preheat oven to 425°F (220°C).Blend olive oil with Knorr® Homestyle Stock Vegetable in small microwave-safe bowl.Microwave at high 20 seconds; stir.Arrange vegetables in shallow roasting pan.Pour half of olive oil mixture over vegetables; toss well.Roast 10 minutes.Remove pan from oven and arrange cod in center, pushing vegetables to the sides.Brush remaining oil mixture over cod and continue cooking until cod flakes with fork, about 15 minutesTo serve, arrange cod and roasted vegetables on platter.Garnish with lemon wedges.Tip:If you are out of Knorr® Homestyle Stock use 1-2 tsp (5-10ml) Knorr® Bovril® Liquid Vegetable Bouillon.

SAUTEED COD WITH GARLIC-HERB VINAIGRETTE AND BAKED PORTOBELLO MUSHROOMS

Steps:

• For vinaigrette:
• Preheat oven to 400°F. Wrap garlic in foil. Place foil packet directly on oven rack and roast garlic until tender, about 40 minutes. Cool garlic. Peel and finely mash enough garlic cloves to measure 1 tablespoon packed. Place mashed garlic in heavy small saucepan. Add vinegar, mustard, chives, parsley, shallot, and tarragon. Gradually whisk in olive oil. Season vinaigrette to taste with sea salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate.
• For mushrooms:
• Preheat oven to 400°F. Brush mushrooms all over with olive oil. Place mushrooms, rounded side down, on foil-lined baking sheet. Sprinkle with sea salt and pepper, then chopped garlic. Arrange 2 rosemary sprigs and 2 thyme sprigs on each. Roast mushrooms until tender, about 25 minutes.
• Meanwhile, prepare fish:
• Sprinkle fish with sea salt and pepper; dust lightly with flour. Heat canola oil in heavy large skillet over medium-high heat. Add fish and sauté until brown and just opaque in center, about 5 minutes per side.
• Whisk vinaigrette over low heat to warm slightly. Thinly slice each mushroom on slight diagonal; overlap slices in row on 1 side of each plate. Spoon vinaigrette onto opposite side of plate; top with fish.