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Cod in Creamy Parsley Sauce

Cooking Time
Portions
2

Ingredients

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  •   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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