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Preparation time
15 minutes
Total time:
40 minutes
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Ingredients
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4 frozen cod fillets
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To taste, salt and pepper
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2.5 mL (1 tsp.) paprika
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125 mL (½ cup) dry white wine or vegetable broth
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15 mL (1 tbsp.) butter
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1 shallot, trimmed and finely chopped
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15 mL (1 tbsp.) all purpose flour
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60 mL (¼ cup) 35% M.F. cream
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30 mL (2 tbsp.) lemon juice
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175 mL (¾ cup) quinoa
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175 mL (¾ cup) frozen edamame beans or green peas
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4 fresh chive blades, chopped
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Directions
- Preheat oven to 230°C (450°F).
- Pat cod fillets dry with paper towel. Place them in an ovenproof baking dish and season with salt, pepper, and paprika.
- Drizzle with wine and bake in the oven for 15 to 18 minutes, or until fish is cooked.
- Melt butter in a skillet over medium heat and fry shallot until soft, about 1 minute. Stir in flour and let cook for 1 minute.
- When cooked, remove cod from baking dish and wrap in aluminum foil.
- Strain cooking juices and stir liquid into shallot and flour mixture.
- Stir in the cream and simmer until sauce thickens. Add lemon juice, salt, and pepper. Set aside.
- Meanwhile, cook the quinoa and edamame beans separately, following cooking instructions on the packages. Mix quinoa and edamame beans together.
- Transfer the quinoa and cod to plates and top with sauce and fresh chives.
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