Adapted from a recipe found in the NY Times
Cod is my go-to white fish because of its ability to pair so well with many different flavor pallets. The relatively inexpensive price tag also helps when we are looking to eat healthy on a budget. In this recipe the cod goes on a mildly Asian adventure that is packed with wonderful flavors... :-) Enjoy!
Ingredients:
- 2-4 cod filets - about 6 oz each
- olive oil
- salt and black pepper
- 2 tbsp avocado oil
- 1 lb shiitake mushrooms, stems removed, caps cut in thin slices - baby portobello work well also
- 2 tbsp soy sauce
- 1 tsp grated ginger
- thinly slivered scallions, for garnish
- A few microgreens - for garnish (optional)
Preparation:
Heat the oven to 375 degrees. Lightly coat the filets with olive oil and season both sides with salt and pepper. Lay the fillets in a baking dish just large enough to hold them.
Set a large skillet over medium-high heat and add oil. When oil looks wavy, add mushrooms and sauté until they take on a little color, about 5 minutes. Turn off heat. Add the soy sauce and ginger to the mushrooms and stir well. Spoon mushrooms evenly over fish fillets.
Bake, uncovered, until the fillets flake easily when probed with a fork, about 15 to 18 minutes. Transfer fish to individual dishes or a serving platter. Sprinkle individual filets with scallions microgreens for that finishing touch. Be sure to spoon any gingery pan juices over each serving.
Serve with a green vegetable of your choice (green beans almondine) along with a tossed salad using Carolyn's Asian Dressing
Blessed be... and happy cooking!