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Roasted Cod and Mushroom Ragout

  • 4servings
  • 30minutes
  • 295calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D, E
MineralsCopper, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large (1-pound) sweet potato , peeled and cut into 1/2-inch chunks

  2. 2 tablespoon(s) extra virgin olive oil

  3. 2 large shallots , thinly sliced

  4. 2 package(s) (10 ounces each) sliced mushrooms

  5. 4 (6 ounce each) skinless cod fillets

  6. 1/4 cup(s) packed fresh flat-leaf parsley leaves , finely chopped

  7. 1/2 cup(s) dry white wine

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F.

  2. On 18" by 12" jelly-roll pan, combine sweet potatoes, 1 tablespoon oil, half the shallots, and 1/8 teaspoon each salt and pepper. Arrange in single layer on one side of pan. Roast 15 minutes.

  3. Meanwhile, in 12-in. skillet, heat remaining tablespoon oil on medium-high. Add remaining shallots and cook 2 to 3 minutes or until tender and golden brown, stirring occasionally. Add mushrooms and 2 tablespoons water; cook 8 minutes or until liquid evaporates, stirring occasionally.

  4. Arrange cod on other side of roasting pan. Sprinkle with 1/8 teaspoon each salt and pepper. Roast alongside potato 8 to 10 minutes or until fish is just opaque throughout.

  5. Stir parsley, wine, and 1/4 teaspoon each salt and pepper into mushroom mixture. Cook 1 minute or until wine is reduced by half.

  6. Divide potato and cod among serving plates. Spoon mushroom ragout over cod.

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