Sauteed Cod With Garlic-Herb Vinaigrette And Baked

Name: Sauteed Cod With Garlic-Herb Vinaigrette And Baked Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole head of garlic; 1 1/2 tablespoons Sherry wine vinegar; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons chopped fresh chives; 1 1/2 teaspoons chopped Italian parsley; 1 teaspoon minced shallot; 1 teaspoon chopped fresh tarragon; 1/2 cup extra-virgin olive oil; Fine sea salt; 4 4- to 5-inch-diameter portobello mushrooms, stemmed; 1/3 cup extra-virgin olive oil; 2 garlic cloves, chopped; 8 fresh rosemary sprigs; 8 fresh thyme sprigs; 4 7- to 8-ounce skinless cod fillets; Quick-cooking flour (such as Wondra); 2 tablespoons canola oil

Servings: persons

1 whole head of garlic
1 1/2 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped Italian parsley
1 teaspoon minced shallot
1 teaspoon chopped fresh tarragon
1/2 cup extra-virgin olive oil
Fine sea salt
4 4- to 5-inch-diameter portobello mushrooms, stemmed
1/3 cup extra-virgin olive oil
2 garlic cloves, chopped
8 fresh rosemary sprigs
8 fresh thyme sprigs
4 7- to 8-ounce skinless cod fillets
Quick-cooking flour (such as Wondra)
2 tablespoons canola oil

1
Preheat oven to 400u00b0F. Wrap garlic in foil. Place foil packet directly on oven rack and roast garlic until tender, about 40 minutes. Cool garlic. Peel and finely mash enough garlic cloves to measure 1 tablespoon packed. Place mashed garlic in heavy small saucepan. Add vinegar, mustard, chives, parsley, shallot, and tarragon. Gradually whisk in olive oil. Season vinaigrette to taste with sea salt and pepper. DO AHEAD:
2
Preheat oven to 400u00b0F. Brush mushrooms all over with olive oil. Place mushrooms, rounded side down, on foil-lined baking sheet. Sprinkle with sea salt and pepper, then chopped garlic. Arrange 2 rosemary sprigs and 2 thyme sprigs on each. Roast mushrooms until tender, about 25 minutes.
3
Sprinkle fish with sea salt and pepper; dust lightly with flour. Heat canola oil in heavy large skillet over medium-high heat. Add fish and saute until brown and just opaque in center, about 5 minutes per side.
4
Whisk vinaigrette over low heat to warm slightly. Thinly slice each mushroom on slight diagonal; overlap slices in row on 1 side of each plate. Spoon vinaigrette onto opposite side of plate; top with fish.

1109

kcal

Calories

Fat

118

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 17 ingredients. The key ingredients include: 1 whole head of garlic, 1 1/2 tablespoons Sherry wine vinegar, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons chopped fresh chives, and more.

Yes, Sauteed Cod With Garlic-Herb Vinaigrette And Baked Portobello Mushrooms 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!

Sauteed Cod With Garlic-Herb Vinaigrette And Baked Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions