Ingredients with Measurements:
- 4 cod fillets (6 oz each)
- 1 can (6.5 oz) minced clams, drained
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Lemon wedges, for serving
Special equipment needed:
- Baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the cod fillets with salt and pepper, and place them in a baking dish.
3. In a saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
4. Whisk in the flour and cook for 2 minutes, stirring constantly.
5. Gradually whisk in the white wine and chicken broth, and bring to a simmer.
6. Add the drained clams and parsley, and cook for 2-3 minutes until the sauce thickens.
7. Pour the clam sauce over the cod fillets.
8. Bake for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.
9. Serve the baked cod with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 308
Fat: 13g
Saturated Fat: 7g
Cholesterol: 112mg
Sodium: 718mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 0g
Protein: 32g
Substitutions for ingredients:
- Instead of cod, you can use any other white fish such as haddock or halibut.
- Instead of dry white wine, you can use chicken or vegetable broth.
- Instead of fresh parsley, you can use dried parsley flakes.
Variations:
- Add chopped tomatoes or roasted red peppers to the clam sauce for extra flavor.
- Top the baked cod with breadcrumbs or grated Parmesan cheese before baking for a crispy crust.
- Use canned salmon instead of clams for a different flavor.
Tips and tricks:
- Make sure to drain the clams well before adding them to the sauce to avoid a watery sauce.
- If the sauce is too thick, add more chicken broth or white wine to thin it out.
- To make this recipe gluten-free, use a gluten-free flour blend instead of all-purpose flour.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the baked cod in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the baked cod on a bed of rice or quinoa, and garnish with fresh parsley or lemon wedges.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
- Serve with a side salad or roasted vegetables for a healthy meal.
- Pair with a glass of white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, whisk in more flour to thicken it.
- If the cod is not cooked through after 25 minutes, bake for an additional 5-10 minutes until it flakes easily with a fork.
Food safety advice:
- Make sure to cook the cod to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Baked cod with clam sauce is a classic New England dish that dates back to the early 1900s. It was a popular dish among fishermen who would catch both cod and clams in the same waters.
Flavor profiles:
This dish has a mild and delicate flavor from the cod, with a briny and slightly sweet flavor from the clam sauce.
Serving suggestions:
Serve this dish as a main course for a dinner party or a special occasion.
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