BAKED COD IN CREAM SAUCE
This baked cod is hands-down my favorite fish dish. It turns out perfectly flaky every time. The flavorful, creamy sauce puts it over the top!
Provided by Erica Walker
Categories Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400-degrees.
- Prepare cream sauce (see instructions below) and set aside, keeping warm.
- Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
- Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
- Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
- Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
- Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
- When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
- Keep a CLOSE eye on it to make sure it doesn't start to burn.
- Remove from oven and serve with potatoes, rice, or vegetables.
Nutrition Facts : Calories 531 kcal, Carbohydrate 27 g, Protein 41 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 157 mg, Sodium 764 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
COD WITH MUSTARD CREAM SAUCE
I made this last night and it was delightful. It is also very quick easy to make! I served it with Italian Potatoes and Spinach #81302.
Provided by Lorac
Categories Very Low Carbs
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Cut fish into serving size pieces and place in a lightly buttered baking dish.
- Combine cream, mustard, wine and chives and pour over fish.
- Season with salt and pepper and bake 15 minutes or until fish turns opaque in the center.
MUSTARD-ROASTED FISH
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE
Categories Mustard Potato Bake Quick & Easy Mayonnaise Cod Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
- Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
- Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.
BROILED COD WITH MUSTARD SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, sauces and gravies, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Preheat broiler. Steam the celery root and the potatoes until they are tender. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
- Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft. Add the fish stock and reduce to one-fourth of a cup. Stir in the remaining butter, cut in small pieces, and the mustard. The sauce can be finished while the next step is started or made beforehand and kept warm.
- Remove any bones from the cod. Brush the cod with the oil and season it with salt and pepper. Broil it about four inches from the heat on a sheet of foil and turn it once. It is done when the flesh is white and opaque (about eight minutes). Be careful not to over cook it.
- Put the cod on a serving platter and spoon the sauce over it. Sprinkle with taragon or parsley and serve.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 19 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 1461 milligrams, Sugar 5 grams, TransFat 1 gram
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- Butter a skiller or a shallow baking dish and arrange cod on it. Sprinkle with salt and pepper. Mix sour cream or creme fraiche, both mustards, chopped leek and capers in a medium bowl. Spoon the sauce over the fish, it should be covered in an even layer of sauce.
- Roast in the oven for 10-12 minutes. Change your oven setting to broil/grill and continue cooking for 2-3 more minutes until the sauce is slightly blistered. Sprinkle with fresh parsley and serve.
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- In a small bowl, stir together the mustard, capers, tarragon, olive oil, and white wine. Transfer to a small sauce pan and cook over medium low heat for 5 minutes. Remove from heat swirl in butter and heavy cream. Set aside.
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