Cod with Peas & Mushroom Sauce
Submitted by sunshinemama
Baked cod smothered in a creamy mushroom sauce with sweet peas, red bell pepper, and a squeeze of lemon. A freezer-friendly weeknight fish dinner ready in under an hour.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
55 minThis is the weeknight fish dinner that practically assembles itself. Cod fillets go into a baking dish, get blanketed in a creamy mushroom sauce studded with sweet green peas and diced red pepper, then bake until the fish flakes apart.
The sauce starts with cream of mushroom soup loosened with milk and brightened with lemon juice. Nothing complicated, nothing fussy, and it tastes like you spent way more time than you actually did.
You can use frozen cod straight from the freezer (partially thawed) and frozen peas, making this a true stock-the-pantry-and-forget kind of meal.
Chef Tips
- Partially thaw the cod first. Completely frozen fillets won’t cook evenly. Let them sit on the counter for 15 to 20 minutes before assembling.
- Uncover for the last 10 minutes. This lets the top set and the sauce thicken slightly instead of staying soupy.
- Add a handful of shredded cheese on top during the uncovered bake for a golden, bubbly crust.
Ingredients
Directions
Briefly sauté onion, garlic and red pepper in butter.
Stir in soup, milk, pepper and lemon juice.
Bring to simmer.
Place fish in lightly greased baking dish .
Stir peas into sauce; pour over fish.
Cover; bake in preheated 400 degrees oven for 25 minutes; uncover.
Bake 10 minutes more until fish flakes easily.
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