Baked Cod with Mushrooms and Pine Nuts
Ingredients
- Ingredients
- 4 Cod (ready to cook, each about 180-200 grams)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 150 grams Cherry tomatoes
- 100 grams Pine nuts
- 1 garlic clove
- 1 bunch Basil
- 150 milliliters olive oil
- 30 grams freshly grated Parmesan
- 600 grams mixed Mushrooms (such as Chmapignons, chanterelle, boletus)
- 1 shallot
- 20 grams butter
- 200 milliliters dry white wine
- 500 milliliters fish stock
Preparation steps
Rinse fish and pat dry, season with salt and pepper. Heat oil in a pan and cook fish on both sides on high heat. Remove from pan and set aside. Rinse and halve tomatoes. Toast pine nuts in a dry pan until golden yellow, remove from pan and set aside. Peel garlic and chop finely. Rinse basil, shake dry and pluck off leaves. Puree with garlic and 1 teaspoon of pine nuts in a blender. Gradually, add oil.
Combine Parmesan with salt and pepper. Clean mushrooms and chop. Peel shallot and chop finely. Heat butter in a pan and saute shallot until translucent. Add mushrooms and saute briefly until all liquid has evaporated. Add white wine, stock, pine nuts, tomatoes and 4 tablespoons of basil pesto, season to taste. Spread mixture into 4 small baking dishes and top with fish.Sprinkle with Parmesan and bake in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes. Remove from oven and serve.
