Cod is one of those overlooked foods that shouldn’t be because it can be so fantastically satisfying. Seriously. Cod is not just for fish and chips. Think of it as one of your weeknight quickies. Easy to prepare, almost always available at the grocery store and fast-cooking, cod is also not a fishy fish. Mild and flaky, it pairs with heavier flavors — there’s a good reason why it’s served with tartar sauce — but can also benefit from meaty, crimini mushrooms as featured here. It can stand up to a good frying in a skillet, but is easiest to prepare in the oven so the fillets don’t fall apart.
Baked Cod with Mushrooms and Sautéed Onions Recipe
1 lb cod fillets
6 T olive oil, divided
4 T unsalted butter, butter
12 large crimini mushrooms, quartered
1/2 sweet onion, finely diced
1/2 cup good quality sherry vinegar
6-8 sprigs fresh thyme
salt and pepper to taste
Heat oven to 400°F.
Place cod fillets in glass baking dish. Drizzle with 2 T olive oil and dot with 2 T butter. Bake fish for 20 – 25 minutes, or until it flakes easily with a fork.
While the fish is baking, pour 4 T olive oil in large, nonstick skillet. Add 2 T butter. Heat on medium low until butter is melted and froth subsides.
Sauté mushrooms and onions in skillet, stirring frequently until browned and the mushrooms emit squeaky noises while stirring, about 5 – 7 minutes.
Add sherry vinegar and thyme sprigs, increasing heat to bring to boil. Reduce vinegar by half. Salt and pepper to taste.
To serve, place fillets in large, warmed shallow bowls. Spoon sauce over fish. A steamed vegetable, like fresh green beans, is a simple accompaniment.
When preparing a mild fish, Stephanie Davis, a wine educator who shares her knowledge with listeners on the Wine-Two-Five podcast, says you need to be mindful of the subtle flavors and not overwhelm the dish with an intense wine or beverage. That’s why she likes to keep affordable fizz around the house. Gloria Ferrar makes many different styles of sparkling and still wines in Sonoma, CA and their non-vintage Sonoma Brut is a beautiful bubbly for $22/bottle.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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