Jackson Cod Florentine

This is a hearty baked Cod dish with a velvety white wine glaze. The umami of the mushrooms pairs nicely with the sweet tang of grape tomatoes, and the zing of capers and baked lemons, which punctuate the ever lightness of the underlying Cod. Laying on a bed of soft cooked spinach, this dish has layers and layers of flavor, both rich and subtle, and is sure to please a crowd.

1-1/2 lb button mushrooms, sliced

2 Tbsp butter plus 1 Tbsp olive oil

2 lb Cod, thickest Captain’s cuts (I used New Zealand LingCod)

1 lb fresh baby spinach

2 dozen grape tomatoes, halved lengthwise

2 lemons

1 rounded Tbsp capers

Palmful parsley, minced for garnish

White wine sauce:

2 Tbsp butter

1/2 shallot, minced

1 clove garlic, minced in a press

3/4 cup dry white wine

1/2 cup water

1 tsp chicken Better than Bouillon

1/2 cup whole milk plus 1 Tbsp corn starch

Preheat an oven to 375F.

Melt the butter in the olive oil in a large skillet. Sauté the mushrooms in the butter over medium-high heat until they release what water they will. Continue cooking until all the water is evaporated and the mushrooms have browned a bit. Set aside.

Sauté the spinach leaves in a dash of olive oil in the same skillet, until wilted. Remove to a sieve or colander and allow to drain.

Prepare the wine sauce. Melt the butter in a small saucepan. Add the shallot and cook 3-5 minutes over medium heat, stirring often. Add the garlic and cook another 2-3 minutes, stirring often.

Add the wine and bring to a gentle boil. Allow to reduce about in half. Add the water and bouillon and return to a gentle boil. Whisk the cornstarch into the milk. Whisk into the boiling sauce and continue whisking until the sauce thickens. Reduce heat to lowest simmer and stir every once in a while.

Oil a 9x13-inch casserole. Distribute the spinach about the bottom of the casserole evenly.

Lay the fish fillets on top.

Slice the first lemon into 6 thick slices. Cut two more thick slices from the second lemon. Cut the remaining lemon into wedges for serving.

Scatter the mushrooms over the fish.

Then pour sauce over the fish. Top the dish with the tomatoes, capers and then the lemons.

Bake uncovered for 30-45 minutes, or until the center of the fish reaches a temperature of 145F.

Remove dish from oven and allow to rest for 5-10 minutes before serving. Garnish with parsley and serve with lemon wedges.

Serves 6.

Comments

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