Baked Cod Livornese
Yield
10 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| ¼ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| ½ | cup |
mushrooms
chopped |
*
|
| ¼ | cup |
white wine
|
*
|
| ½ | cup |
italian plum (roma) tomatoes
canned, chopped |
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
to taste |
*
|
| 10 | ounces |
cod fillets
|
|
| 2 | teaspoons |
Parmesan cheese
grated |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 59 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 59 | ml |
white wine
|
*
|
| 118 | ml |
italian plum (roma) tomatoes
canned, chopped |
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
to taste |
*
|
| 289 | ml/g |
cod fillets
|
|
| 1E+1 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
Directions
Preheat oven to 400℉ (200℃).
In a 10 inch skillet heat oil; add onion and garlic and sauté until onion is translucent, about 1 minute.
Add mushrooms and cook until mushrooms are just tender, about 2 minutes; add wine and bring to a boil.
Add tomatoes and seasonings and cook, stirring occasionally until sauce thickens, about 2 minutes.
In a shallow 1 quart flameproof casserole arrange fillets and top with sauce; sprinkle with cheese and bake until fish flakes easily at the touch of a fork, 15 to 20 minutes.
Using a slotted pancake turner, carefully remove fish from casserole to serving platter; keep fish warm.
Place casserole over medium heat and cook remaining pan juices until reduced and thickened, about 2 minutes; pour over fish and sprinkle with parsley.
