Cod With Mushroom-Herb Crust & Tomato Compote

Name: Cod With Mushroom-Herb Crust & Tomato Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 4 lbs tomatoes, peeled, seeded & chopped; 2 teaspoons sugar; 2 cups butter, room temp; 32 ounces mushrooms, chopped; 1 cup shallot, chopped; 4 large eggs; 24 tablespoons parsley, chopped; 16 tablespoons fresh thyme, chopped; 4 teaspoons salt; 2 teaspoons black pepper; ½ cups breadcrumbs; 16 garlic cloves, thinly sliced; 8 shallots, thinly sliced; 4 cups fish stock; 16 ounces cod

Servings: persons

4 tablespoons olive oil
4 lbs tomatoes, peeled, seeded & chopped
2 teaspoons sugar
2 cups butter, room temp
32 ounces mushrooms, chopped
1 cup shallot, chopped
4 large eggs
24 tablespoons parsley, chopped
16 tablespoons fresh thyme, chopped
4 teaspoons salt
2 teaspoons black pepper
½ cups breadcrumbs
16 garlic cloves, thinly sliced
8 shallots, thinly sliced
4 cups fish stock
16 ounces cod

1
To make tomato compote:.
2
Heat oil in heavy medium skillet over medium heat.
3
Add tomatoes and sugar.
4
Stir until tomatoes are very tender and mixture is thick, about 15 minutes.
5
Season with salt and pepper.
6
To make fish:.
7
Melt 2 Tbsp butter in heavy skillet over med-high heat.
8
Add mushrooms and chopped shallots.
9
Saute until liquid evaporates and mushrooms begin to brown, about 8 minutes.
10
Cool completely.
11
Using electric mixer, beat 1 cup butter in large bowl until light.
12
Beat in egg, parsley, half of thyme, 1 tsp salt and 1/2 tsp pepper.
13
Mix in breadcrumbs and mushroom mixture.
14
Preheat oven to 450F Sprinkle garlic, shallots and remaining thyme over bottom of pan.
15
Add fish stock, then fish.
16
Sprinkle fish with salt and pepper.
17
Spoon breadcrumbs over fish, covering tops completely and press down.
18
Bake fish until opaque in center, about 15 minutes.
19
Transfer to broiler.
20
Broil until topping is crisp, about 1 minute.
21
Using slotted spoon, transfer fish to plate.
22
Transfer cooking liquid to another skillet.
23
Bring to simmer.
24
Add remaining butter and whisk until melted and well blended.
25
Season sauce with salt and pepper.
26
Spoon sauce around fish.
27
Spoon dollop of tomato compote alongside and serve immediately.

1979

kcal

Calories

120

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons olive oil, 4 lbs tomatoes, peeled, seeded & chopped, 2 teaspoons sugar, 2 cups butter, room temp, and more.

Yes, Cod With Mushroom-Herb Crust & Tomato Compote falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cod With Mushroom-Herb Crust & Tomato Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions