Ingredients
Increase Portion Size
- Country Range Cod Fillets, each cut into 4 even sized pieces
- ml Country Range Bechamel Sauce
- tsp Country Range Dried Parsley
- Finley diced shallot
- Sliced button mushrooms
- ml White wine
- g butter
- Salt and pepper
-
1
Step 1
Pre heat the oven to 180c -
2
Step 2
Make the bechamel as per pack instructions -
3
Step 3
Spread the butter onto the base of an oven proof dish -
4
Step 4
Add the sliced mushrooms and shallots and place the cod on top. -
5
Step 5
Pour over the white wine and place either a tight lid or a parchment cartouche on top and place in the oven to steam/bake for 6 to 8 mins until the flesh is just cooked -
6
Step 6
Remove the fish and keep warm -
7
Step 7
Add the bechamel and parsley to the fish juices and bring together to form a creamy sauce -
8
Step 8
Pour over the fish fillets and season to taste
Ingredients
Increase Portion Size
- Country Range Cod Fillets, each cut into 4 even sized pieces
- ml Country Range Bechamel Sauce
- tsp Country Range Dried Parsley
- Finley diced shallot
- Sliced button mushrooms
- ml White wine
- g butter
- Salt and pepper
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