Sauteed Cod with Garlic-Herb Vinaigrette and Baked Portobello Mushrooms
3.3
(3)
Ingredients
Makes 4 servings
Vinaigrette
Mushrooms
Fish
For vinaigrette:
Step 1
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:
Step 2
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:
Step 3
与海盐及胡椒撒鱼;尘光ly 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.
Step 4
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.
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Reviews (3)
Back to TopNice enough, but not amazing. The roasted garlic in the vinaigrette was too subtle. The cod, cooked as directed, was a bit too tough on the exterior. The mushrooms were very nice though. And it was all easy enough to make.
Anonymous
Toronto, ON
11/30/2008
When I bought cod the other day, I had no idea what I was going to do with it. I had also bought some portobella mushrooms and wasn't sure what I would do with them either at tthe time. So, I went looking here and found this wonderful recipe. However, I did not have the all the fresh ingredients to make the vinaigrette, but I did have some shallot butter left over that I'd made for some scallops last week. I used this to saute the fish in and poured a little over the top to finish it off. I also like a more robust crust on my fish so I added some plain bread crumbs to the flour mix and pressed that onto the outside of the fish before cooking it. I cooked the fish in a pan I could put in the oven; so, after lightly browning the outside of the fish I put a lid on the pan and stuck it in the oven with the mushroom for the last 3-5 minutes to finish cooking. It came out perfectly. What a lovely pair these made. I would also suggest that if you have any new potatoes, maybe slice one into 1/8" slices and saute them too until tender. Put the slices inbetween the mushroom and fish before serving. This would also work with mashed potatoes.
Jae_Bldr
Boulder, CO
12/3/2006
This recipe was easy and a crowd pleaser. I used trout instead of cod. I didn't have all of the ingredients for the sauce, so I substituted scallions for the chives and balsamic vinegar for the sherry wine vinegar. A whole head of roasted garlic seemed like too much, so I used half a head. It was still plenty garlicky. It was great!
Anonymous
philadelphia
9/30/2006
