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. Iโ€™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 425ยฐF 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! – Ella๐Ÿ’™
Andouille Crusted Cod
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: Fish and Seafood
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 425ยฐF 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? ๐Ÿ˜‰

    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 ๐Ÿ˜€ 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 ๐Ÿ˜€

    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? ๐Ÿ˜‚

      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~!” ๐Ÿ˜€

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