Andouille Baked Cod

Getting tired of the same boring baked fish fillet? Add a little bling! I love cod but it can get (insert yawn) ho-hum after a while. But with the right spices and a little imagination, you can bring the excitement back to dinner. Iā€™m baking the fillets with andouille sausages and serving it with a thick, creamy sauce.

Bake the Cod:

Cut 2 pounds of cod into 4 fillets and arrange in a baking dish and spray with cooking spray. Season with salt, pepper and Cajun seasoning. Dice 2 andouille sausages and layer over the fillets and bake at 425Ā°F for 20 minutes.

Make the Sauce:

In a medium stock pot add 1 tablespoon oil and 2 tablespoons butter over medium-high heat. When butter is melted add 1 – 2 minced shallots and 2 cloves of minced garlic and cook until soft, about 2 minutes.

Whisk in 2 tablespoons flour and continue to stir until the mixture is a light brown color, about 2 minutes. Add 1/2 cup dry white wine and stir for 30 seconds, scraping the bits and pieces from the pot. Stir in a few pinches of saffron threads. This will give the sauce a nice yellow hue that will plate beautifully against the white fish and add a delicate floral, honeylike, taste.

Add 2 cups organic vegetable broth to the pot. Bring to a boil over high heat. Reduce the heat to medium-low and simmer uncovered for 10 minutes, or until the sauce is lightly thickened.

In a measuring cup add 1 tablespoon flour and 1/2 cup heavy cream whisk until smooth. Add to the sauce bringing back to a boil over medium-high heat. Add 1/4 teaspoon paprika and a dash of cayenne and simmer for 10 minutes. Stir in 1/4 cup parmesan cheese until blended.

While the fish is baking and the sauce is simmering, thinly slice 2 – 3 stalks of bok choy into long thin stripes. Peel and slice 3 – 4 carrots into long thin julienne stripes.

Assemble:

Place a fillet on a serving plate and spoon some sauce over the fillet and add the vegetables on top. Now that is a beautiful plate!

Tender and flaky cod fillets with a perfect andouille crust served with a creamy sauce with a kiss Cajun heat. So delicious and certainly not boring! – EllašŸ’™
Andouille Crusted Cod
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: easy dinner ideas, fresh fish, healthy
Servings: 4
Author: Ella @ thewackyspoon.com
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 3 tablespoons flour, divided
  • 1/2 cup dry white wine
  • 2 pinches saffron threads
  • 2 cups organic vegetable broth
  • 2 andouille sausages, diced
  • 2 pounds cod, cut into 4 pieces
  • Salt and pepper
  • Cajun seasoning
  • 1/2 cup heavy cream
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1/4 cup parmesan cheese
Instructions
  1. Arrange filets in a baking dish. Season with salt, pepper, and Cajun seasoning. Divide the chopped sausage on top of the fillets and bake at 425Ā°F for 20 minutes or until golden brown and slightly crusty on top.
  2. Heat the oil and butter in a medium stock pot over medium-high heat. When butter is melted add the shallots and garlic and cook until soft, about 2 minutes.
  3. Stir in 2 tablespoons flour and continue to stir until the mixture is a light brown color, about 2 minutes.
  4. Add the wine and stir for 30 seconds, scraping the pot to loosen the browned bits. Stir in the saffron threads.
  5. Add the broth to the pot. Bring to a boil over high heat.
  6. Reduce the heat to medium-low and simmer uncovered for 10 minutes, or until the sauce is lightly thickened.
  7. In a measuring cup mix 1 tablespoon of flour with the heavy cream bringing back to a boil over medium-high heat. Add the paprika, and cayenne and simmer for about 15 minutes. Remove from heat and stir in the parmesan cheese. Serve immediately.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

10 thoughts

  1. Now THAT is how you serve up a Cod dinner! The sauce and/or the andouille alone would’ve done it, but as the Quilinary Queen that just wasn’t gonna do, was it? šŸ˜‰

    1. Thanks, Marc! You know the golden rule, good plus good equals goodier! I love how the andouille juices drip into the cod when baking and brings it alive with flavor.

  2. Just. Yum~! looking forward to making this one tomorrow night šŸ˜€ let’s hear it for random impulse-buys – i’ll give your recipe a little twist with the monkfish I just brought back from the market with no specific plans for its prep~ thanks for the inspiration šŸ˜€

    1. That’s perfect! Monkfish is an excellent substitute. You will love it.

      Monkfish: Who would think that such a great tasting fillet would come from such an ugly fish? šŸ˜‚

      1. I completely forgot to follow-up on this, sorryyyy~! It was absolutely delicious! Such a treat in such a short time and with next to no fuss about the prep… I’ll happily whip it up again! Oh and as for the monkfish… “Eat it before it eats you~!” šŸ˜€

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