Sauteed Cod With Garlic Herb Vinaigrette And Baked Portobello Mushrooms Recipes

SAUTEED COD WITH GARLIC-HERB VINAIGRETTE AND BAKED PORTOBELLO MUSHROOMS

Sauteed Cod with Garlic-Herb Vinaigrette and Baked Portobello Mushrooms image

Provided by Eric Ripert

Categories Fish Garlic Herb Mustard Onion Sauté Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

Vinaigrette
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
Mushrooms
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
Fish
4 7- to 8-ounce skinless cod fillets
Quick-cooking flour (such as Wondra)
2 tablespoons canola oil

Steps:

For vinaigrette:
Preheat oven to 400°F. 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: Vinaigrette can be made 1 day ahead. Cover and refrigerate.
For mushrooms:
Preheat oven to 400°F. 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.
Meanwhile, prepare fish:
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 sauté until brown and just opaque in center, about 5 minutes per side.
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.

COD WITH OLIVES & CRISPY PANCETTA

Cod with olives & crispy pancetta image

With just a can of chopped tomatoes, a fillet of cod and some final flourishes, you can whip up this simple fish supper in a matter of minutes

Provided by Esther Clark

Categories Dinner, Supper

Time 20m

Number Of Ingredients 4

Ingredients

100g pack olives & sundried tomatoes
400g can chopped tomatoes
4 skinless cod fillets
8 slices thin pancetta

Steps:

Mix the olives & sundried tomatoes with the chopped tomatoes, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.

Nutrition Facts : Calories 290 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

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Preheat oven to 400°F. 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 Vinaigrette can be made 1 day ahead. Cover and refrigerate.
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