An easy-to-make weeknight dinner. Try it tonight.
Cod in A Creamy Mushroom and Spinach Sauce
(adapted from April J Harris.com)
- 2 cod fillets preferably skinless and boneless
- 1 tablespoon butter, divided
- 1 large onion, finely chopped
- 1 cup sliced white mushrooms
- 2 generous tablespoons of flour
- 2 to 3 cups fresh spinach small, tender leaves if possible
- ½ to ¾ cup water
- ¼ cup singlecream
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Lay each piece of fish in the middle of one of the pieces of foil.
- Seal the foil into parcels and place on a baking tray.
- Bake for 15 to 20 minutes depending on the thickness of the fish. Fish is done when it is opaque and flakes easily with a fork.
- Remove the fish from the oven and keep sealed in the foil packets.
- While the fish is cooking, melt the butter over medium heat in a large frying pan.
- Add the onions and cook until they begin to soften.
- Add the mushrooms and cook until they begin to soften
- Sprinkle the flour over the onions and mushrooms and stir in.
- Cook for a minute or two, stirring constantly.
- Add half a cup of the water, a bit at a time, stirring after each addition and allowing the sauce to thicken.
- Add the spinach and stir into the sauce.
- As the spinach begins to wilt, start to add the cream, a bit at a time, stirring after each addition.
- If the sauce becomes to thick, add a bit more water.
- Taste the sauce for seasoning and add salt and pepper if necessary.
- Remove the fish from the foil packages, place on a plate and serve the spinach and mushroom sauce over top.
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