Ingredients with Measurements:
- 4 cod fillets (6 oz each)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tbsp unsalted butter
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped shallots
- 1 tbsp chopped garlic
Special equipment needed:
- Baking dish
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the cod fillets with salt and pepper.
3. Dredge the cod fillets in flour, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the cod fillets to the skillet and cook for 2-3 minutes per side, until golden brown.
6. Transfer the cod fillets to a baking dish and bake for 10-12 minutes, until cooked through.
7. While the cod is baking, make the Sauce Robert. In a saucepan, combine the white wine, chicken broth, butter, Dijon mustard, parsley, tarragon, shallots, and garlic.
8. Bring the sauce to a simmer over medium heat and cook for 5-7 minutes, until slightly thickened.
9. Serve the baked cod fillets with the Sauce Robert spooned over the top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 19g
Carbohydrates: 9g
Protein: 31g
Sodium: 615mg
Substitutions for ingredients:
- Cod fillets can be substituted with any white fish fillets.
- Dry white wine can be substituted with chicken broth or vegetable broth.
- Tarragon can be substituted with thyme or rosemary.
Variations:
- Add sliced mushrooms to the Sauce Robert for a mushroom sauce.
- Top the baked cod with breadcrumbs for a crispy topping.
- Add capers to the Sauce Robert for a tangy flavor.
Tips and tricks:
- Make sure to shake off any excess flour from the cod fillets before cooking to prevent the flour from burning in the skillet.
- Use a meat thermometer to ensure the cod is cooked through, with an internal temperature of 145°F.
- Double the Sauce Robert recipe for extra sauce to serve over vegetables or pasta.
Storage instructions:
Leftover baked cod and Sauce Robert 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 10-12 minutes, until heated through. Reheat the Sauce Robert in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the baked cod on a bed of steamed vegetables, such as asparagus or green beans. Garnish with lemon wedges and chopped fresh herbs.
Garnishes:
Lemon wedges, chopped fresh parsley, chopped fresh tarragon.
Pairings:
Serve the baked cod with a side salad and crusty bread.
Suggested side dishes:
Steamed vegetables, roasted potatoes, rice pilaf.
Troubleshooting advice:
If the Sauce Robert is too thin, simmer it for a few more minutes to thicken it. If it is too thick, add a splash of chicken broth to thin it out.
Food safety advice:
Make sure to cook the cod to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Sauce Robert is a classic French sauce made with white wine, shallots, and Dijon mustard. It is often served with grilled or roasted meats.
Flavor profiles:
The baked cod has a mild, flaky flavor, while the Sauce Robert is tangy and slightly sweet with a hint of herbs.
Serving suggestions:
Serve the baked cod with a side of steamed vegetables and a glass of white wine for a complete meal.
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