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Cod Fish with Creamy Mushroom Sauce
Cod fish with creamy mushroom sauce (served with grilled mini portebello mushrooms and tomatoes on vine)
This is a very simple and satisfying dinner. To me, it’s looks harder than it is to prepare this meal, for this really is a very easy recipe. I thought about making a creamy sauce because I had leftover cream from making my creamy spaghetti. The quantities for the broth, cream and cheese are based on my preferences and I didn’t really document it during cooking, but I think it’s still all right for me to post it because this is a really flexible recipe. Just adjust the amount of stock for the consistency, as well as the parmesan cheese & cream for the thickness to suit your preference. Start with smaller quantities so that you can always add more if you need, instead of the other way round.
Ingredients
(serves 2)– 2 pieces of cod fillets
– olive oil
– sea salt and freshly cracked black pepper
– a small knob of butter
– 80g hon shimeiji mushrooms, bottoms trimmed
– ¼ cup broth/water
– 1 tbsp white wine (optional)
– 1 to 2 tbsp fresh cream
– 1 to 2 tbsp grated parmesan cheese
– ½ tsp dried chopped dill (more if using fresh)Directions
1. Season the cod fish lightly with salt (rub) & black pepper.
2. Melt a knob of butter and spread it evenly on the saucepan (or use olive oil). Pan fry the fish, for a few minutes each side over medium fire till lightly browned, slightly flakey & surface slightly crisp. Set aside the fish.
3. To prepare the creamy mushroom sauce, melt butter in pan, saute the mushrooms for about 1-2 minutes. Then add some stock/water & white wine. Add fresh cream and grated parmesan cheese to get the consistency you want. Then add chopped dill and stir evenly. Pour the sauce over the cooked fish and serve immediately.
Note: For the side dish, I had tomatoes on vine and mini portebello mushrooms. I seasoned the mushrooms (stems removed) with salt and pepper, and cooked everything on the grill (for the mushrooms; both sides, for the tomatoes; just the bottom) for a few minutes.
Adding parmesan cheese to thicken the sauce (instead of just fresh cream alone) adds additional flavour to the sauce. I’m sharing my plate with Weekend Wokking (current theme: cheese) which is hosted by Health Nut this month.
You know, despite living with miles of Cape Cod, I’ve never had cod. I need to put it on The List.
Love it! And the shimeiji mushrooms are so cute!
Wow! My all time favourite! Creamy mushroom sauce! Should try this! :up:
haha, hope you try it out and tell me how it goes :wink:
I’m usually not a big fan of creamy pasta sauce, but looking at it on cod fillet, I sure won’t mind having a plate of it. very nice!
I don’t usually like creamy sauces too, but my version is quite light so it’s not so bad :wink:
Yum! I love anything is creamy mushroom sauce!
Cod fish never looked so good!
NC, there’s no way I’ll ever catch up with all the wonderful meals you’ve been making lately, but it will certainly be fun trying.
Hey you are back. It’s so good to see you, girl! :halo:
I love the balance in flavors and colors….with the creamy mushrooms…all the goodness I need :)
Cheers!
Gera
What a perfect combination! Simple and delicious! Luv it!
Yumz.. i love cod fish! Topped with creamy mushroom sauce, must be very tasty. :up:
creamy mushroom sauce! my favorite!!!!!! i want mushroom sauce on anything…it’s been a while since i made mushroom sauce, thanks for reminding me la…