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Roasted Cod with Sesame Mushrooms

December 2007
Roasted Cod with Sesame Mushrooms

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Meaty shiitake mushrooms bring a delicate, smoky flavor to this dish.

Makes: 4 servings

Prep: 10 mins

Cook: 35 mins

  • 2 bulbs  garlic; 2 cloves finely chopped, remaining cloves smashed and peeled
  • 1 cup milk
  • Salt
  • 3 tablespoons sesame oil
  • 4 scallions, thinly sliced
  • 1 teaspoon finely chopped fresh ginger
  • 1/2 pound shiitake mushrooms, stems discarded and caps sliced
  • 3 tablespoons soy sauce
  • 2 bunches baby bok choy, ends trimmed and leaves separated
  • 4 4 ounces cod fillets
  • Lime wedges, for serving
  1. In a small saucepan, combine the smashed garlic cloves and the milk and simmer over low heat until the garlic is softened, about 20 minutes. Strain, reserving the milk. Using a food processor, puree the softened garlic; with the machine on, add the milk in a slow stream. Season with salt.
  2. Preheat the oven to 400 degrees . In a medium skillet, heat the sesame oil over medium heat. Add the chopped garlic, the scallions and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the mushrooms, cook for 3 minutes; add the soy sauce and cook for 2 minutes more.
  3. Fill a deep, medium skillet with enough :

  4. Fill a deep, medium skillet with enough water to reach a depth of 2 inches, bring to a boil and season with salt. Add the bok choy and cook for 1 minute. Drain in a colander and run under cold water.
  5. Butter an 8-inch square baking dish. Season the cod with salt and place in the baking dish. Bake until opaque and easily flaked with a fork, about 8 minutes. Transfer each fillet to a plate and top with the garlic puree. Serve with the bok choy, lime wedges and reserved mushrooms.
Tip Spice it up
  • Coat the cod with Chinese five-spice powder before roasting.