Best Porcini Crusted Cod With Thyme Butter Sauce Recipes

BAKED COD IN CREAM SAUCE

Baked Cod in Cream Sauce image

This baked cod is hands-down my favorite fish dish. It turns out perfectly flaky every time. The flavorful, creamy sauce puts it over the top!

Provided by Erica Walker

Time 45m

Number Of Ingredients 12

Ingredients

6 cod fillets
1 tsp. kosher salt (or to taste)
4 Tbsp. butter (melted)
2 cloves garlic (minced)
1/2 c. breadcrumbs (seasoned)
3 Tbsp. butter
3 Tbsp. cornstarch
2 c. whipping cream ((or half and half))
1 c. milk
3 Tbsp Parmesan cheese (grated)
kosher salt (to taste)
black pepper (to taste)

Steps:

Preheat oven to 400-degrees.
Prepare cream sauce (see instructions below) and set aside, keeping warm.
Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
Keep a CLOSE eye on it to make sure it doesn't start to burn.
Remove from oven and serve with potatoes, rice, or vegetables.

Nutrition Facts : Calories 531 kcal, Carbohydrate 27 g, Protein 41 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 157 mg, Sodium 764 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SAUTéED COD WITH PEA CREAM RECIPE - (4.4/5)

Sautéed Cod with Pea Cream Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 9

Ingredients

2.5-pound boneless, skinless cod fillets, cut into 2-inch chunks
1 tablespoon mustard seeds, lightly crushed
4 tablespoons unsalted butter
2 shallots, finely chopped
3 1/2 cups fresh or frozen, thawed peas
Kosher salt and freshly ground black pepper to taste
2/3 cup half-and-half
2 tablespoons olive oil
roughly chopped fresh dill, to garnish

Steps:

Sprinkle cod evenly with mustard seeds and let marinate in the refrigerator for 2 hours. Meanwhile, heat butter in a 10-inch skillet over medium heat. Add shallots; cook until soft, about 5 minutes. Add peas, 1 cup water, and salt and black pepper, and cover partially with lid; cook until sauce is reduced, about 10 minutes. Set sauce aside and keep warm. Purée 3/4 cup peas, half-and-half, salt, and black pepper in a food processor; transfer to a 2-quart saucepan and keep warm over low heat. Heat oil in a 12-inch skillet over medium-high heat. Add cod; cook, turning once, until golden brown, about 4 minutes. Season with salt. Divide pea purée among 6 serving plates and top with cod; spoon over sauce and garnish with dill.