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. I’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 425°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
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.
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! – Ella💙
- 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
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 425°F for 20 minutes or until golden brown and slightly crusty on top.
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.
Stir in 2 tablespoons flour and continue to stir until the mixture is a light brown color, about 2 minutes.
Add the wine and stir for 30 seconds, scraping the pot to loosen the browned bits. Stir in the saffron threads.
Add the 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 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.