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Cod With Mushrooms And Tomato

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  Frozen cod fillets/Sole / turbot / haddock fillets 14 Ounce, Defrosted (400 Gram)
  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Tomato 1 Large, seeded and diced
  Green onions 2 Small, finely chopped
  Chopped fresh dill/Parsley 2 Tablespoon
  Dry white wine/Fish stock 1⁄3 Cup (5.33 tbs)
  Cornstarch 1 Tablespoon
  Light cream 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste

1. Arrange fish fillets in a single layer in baking dish; season with salt and pepper. Layer with mushrooms, tomato, green onions and dill. Pour wine or stock over. Bake for 20 to 25 minutes or until fish is opaque and flakes when tested with fork.
2. Remove from oven; carefully pour juices from dish into small saucepan. (Place a large plate or lid over dish). Return fish to turned-off oven to keep warm.
3. In a glass measuring cup, blend cornstarch with 2 tbsp (25 mL) cold water; stir in cream. Add to saucepan. Place over medium heat; cook, whisking, until sauce comes to a boil and thickens. Season with salt and pepper to taste. (Sauce will be thick.) Pour over fish and serve.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 801 Calories from Fat 262

% Daily Value*

Total Fat 30 g45.7%

Saturated Fat 15.5 g77.7%

Trans Fat 0 g

Cholesterol 88.8 mg29.6%

Sodium 457.3 mg19.1%

Total Carbohydrates 29 g9.6%

Dietary Fiber 3.8 g15.3%

Sugars 6.2 g

Protein 89 g177.9%

Vitamin A 112% Vitamin C 100.1%

Calcium 15.8% Iron 18%

*Based on a 2000 Calorie diet

Cod With Mushrooms And Tomato Recipe