MUSHROOM BAKED COD|
(For 4 servings)
2 lb. fresh or frozen (thawed)
1/2 lb. fresh mushrooms,
3 Tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. dry white wine or water
1/2 c. whipping cream
1 tsp. cornstarch
1/4 c. dry bread crumbs
parsley for garnish
Wash and dry fish. Spread mushrooms in shallow, oiled
baking dish. Lay fillets on top. Dot with 2 tablespoons of
the butter. Sprinkle with salt and black pepper. Pour in
wine. Bake at 400 degrees for 20 minutes or until fish flakes easily
when probed with a fork.
Drain pan juices into small skillet. Boil down to about
1/2 cup. Mix whipping cream and cornstarch. Stir into pan.
Boil until thickened. Pour over fish. Top with crumbs mixed
with remaining butter. Bake 5 minutes longer until crumbs are
browned. Garnish with parsley before serving.
Good served with oven-browned potatoes and leaf lettuce
Tips: To quickly thaw fish, place into sink full of
tepid tap water for 10 minutes or until thawed. You may bake
the fish when only partially thawed, but increase cooking time.
Bake until fish flakes when tested with fork.
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