Ingredients with Measurements:
- 4 cod fillets (6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken broth
- 1/2 cup tomato sauce
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1 garlic clove, minced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup heavy cream
- Chopped parsley for garnish
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. Drizzle the olive oil over the cod fillets.
4. Bake the cod fillets in the preheated oven for 15-20 minutes or until cooked through.
5. While the cod is baking, prepare the sauce espagnole.
6. Melt the butter in a saucepan over medium heat.
7. Add the flour and whisk until smooth.
8. Gradually add the chicken broth and tomato sauce, whisking constantly to prevent lumps.
9. Add the onion, green bell pepper, celery, garlic, bay leaf, thyme, oregano, paprika, and cayenne pepper.
10. Bring the sauce to a boil, then reduce the heat and simmer for 10-15 minutes or until the vegetables are tender and the sauce has thickened.
11. Remove the bay leaf from the sauce.
12. Stir in the heavy cream and cook for another 2-3 minutes.
13. Pour the sauce over the baked cod fillets.
14. Garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Bake the cod fillets at 375°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 11g
Protein: 35g
Substitutions for ingredients:
- You can use any white fish instead of cod.
- You can use vegetable broth instead of chicken broth.
- You can use any type of onion instead of chopped onion.
- You can use any color of bell pepper instead of green bell pepper.
- You can use half-and-half instead of heavy cream.
Variations:
- You can add chopped tomatoes to the sauce espagnole.
- You can add sliced olives to the sauce espagnole.
- You can sprinkle grated Parmesan cheese over the baked cod fillets before pouring the sauce.
Tips and tricks:
- Make sure to season the cod fillets well with salt and pepper.
- Use a whisk to prevent lumps in the sauce espagnole.
- Simmer the sauce espagnole until the vegetables are tender and the sauce has thickened.
- Garnish the dish with chopped parsley for color and flavor.
Storage instructions:
Store any leftover baked cod with sauce espagnole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the baked cod with sauce espagnole in the microwave or in a covered baking dish in the oven until heated through.
Presentation ideas:
Serve the baked cod with sauce espagnole on a plate with a side of vegetables or rice.
Garnishes:
Garnish the baked cod with chopped parsley.
Pairings:
Serve the baked cod with a side salad and crusty bread.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Mashed potatoes
Troubleshooting advice:
- If the sauce espagnole is too thick, add more chicken broth or tomato sauce.
- If the sauce espagnole is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure the cod fillets are cooked through before serving.
- Store any leftover baked cod with sauce espagnole in the refrigerator for up to 3 days.
Food history:
Sauce espagnole is a classic French sauce that originated in Spain. It is made with a roux, chicken or beef broth, vegetables, and seasonings.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the sauce espagnole.
Serving suggestions:
Serve the baked cod with sauce espagnole on a plate with a side of vegetables or rice.
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