Roasted Cod With Sesame Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray. Ingredients:
2 heads 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 lb shiitake mushroom, stems discarded and caps sliced |
3 tablespoons soy sauce |
2 bunches baby bok choy, ends trimmed and leaves separated |
4 (4 ounce) cod fish fillets |
lime wedge, for serving |
Directions:
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.
2. 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.
3. Preheat the oven to 400°. 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.
4. Stir in the mushrooms, cook for 3 minutes; add the soy sauce and cook for 2 minutes more.
5. Fill a deep, medium skillet with enough water to reach a depth of 2 inches, bring to a boil and season with salt.
6. Add the bok choy and cook for 1 minute. Drain in a colander and run under cold water.
7. 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.
8. Transfer each fillet to a plate and top with the garlic puree. Serve with the bok choy, lime wedges and reserved mushrooms.
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