Cod Baked in Sour Cream

This is the kind of fish recipe that turns people who say they don’t like fish into people who ask for seconds.

Cod fillets get layered between sauteed mushrooms and shallots seasoned with fresh dill and parsley. A generous blanket of sour cream goes over the top, followed by grated Parmesan and breadcrumbs dotted with butter. Twenty minutes in the oven and you’ve got a bubbling, golden-topped dish that smells incredible.

The sour cream keeps the cod incredibly moist while it bakes, and the mushrooms release their earthy juices into everything around them. It’s comfort food with a touch of elegance.

Pro Tips

• Pat the cod dry and dust with seasoned flour before layering. This helps the sour cream cling to the fish instead of sliding off.
• Don’t skimp on the mushrooms. A full pound sounds like a lot, but they shrink down significantly when sauteed.
• Use real Parmesan, not the stuff in the green can. The salty, nutty flavor makes a noticeable difference in this simple dish.
• Check the fish at 18 minutes. Cod goes from moist and flaky to dry and chalky quickly, so pull it as soon as the top is golden and the fish flakes easily.