Baked Cod

Good morning! Hope everyone had a great weekend and are ready for another productive week ahead.

Remember last Friday’s Favorites when I mentioned our relaxing seafood dinner on Wednesday night? Well, today I’m here to give you the recipe! This baked cod is sure to impress anyone you cook it for; pair it with a nice glass of white wine and a fall scented candle and you’re good to go! I love how versatile cod (or any white fish) can be; it’s fresh and can be paired with a variety of flavors. This recipe combines garlic, onion, white wine, and lots of veggies.

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Baked Cod

Ingredients

Serves 2

1 lb. cod fillets (We had three fillets; two for Frank, one for me)

1/4 lb. raw or pre-cooked shrimp (I only had pre-cooked on-hand, but raw is always best!)

2 tbsp. olive oil

1/3 cup white wine

2 cloves of garlic, minced

1/2 onion, chopped

1/4 cup mushrooms, chopped into small pieces

1 large can of diced tomatoes, drained

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

Salt & pepper to taste

1 cup of spinach

Directions

1. Heat oven to 375 degrees.

2. Grease a baking dish with olive oil/spray.

3. Place cod fillets in the baking dish and sprinkle with salt and pepper.

4. In a sauté pan, heat 2 tbsp. olive oil and add the onions and garlic. Sauté for 4 minutes or until onions start to become translucent.

5. Add mushrooms and can of tomatoes. Cook for about 5 minutes.

6. Add basil, oregano, red pepper flakes, salt and pepper along with the wine.

7. Bring mixture to a boil and then reduce heat to low. Let simmer for 10 minutes. Add the cooked shrimp at the end of the 10 minutes OR add the raw shrimp before you let it simmer for 10 minutes. Once the shrimp is heated/cooked through…

8. Top the cod fillets with vegetable mixture. Then add the wine and top with the spinach (I like adding the spinach raw so that it cooks in the oven. If it you cook it with the vegetable mixture, it will get soggy)

9. Cover with tin foil and bake for 20 minutes until the fish is cooked through.

10. Serve hot with a side of fresh roasted broccoli and salad. Enjoy!

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