Herbed Cod

I made a quick visit to my parents’ house during my school vacation week recently, and my mother once again came up with some great gluten and dairy free recipes to try!  She based this one off of a recipe from Bon Appetit online, and it was perfection.  Here is the recipe link.  I don’t often make fish for myself, so this was a nice change.  Simple, refreshing, and perfect after the big girls lunch out that she and I had that day.  Enjoy!

Sautéed Cod with Garlic Herb Vinaigrette

 

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 (we used gluten free of course!)
  • 2                  tablespoons canola  oil

Preparation

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.

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.

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.

herby fish

 

 

Read More http://www.bonappetit.com/recipes/2006/09/sauteed_cod_with_garlic_herb_vinaigrette_and_baked_portobello_mushrooms#ixzz2MVdY8IsH

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