Cod With Mushrooms And Tomato
|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)|
|Light cream||1⁄3 Cup (5.33 tbs)|
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.