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Oven Baked Cod & Mussels with White Wine, Cream & Garlic


Photo 26-11-2015, 17 54 02We’ve decided to put this recipe on the website for two reasons. Firstly, it’s very easy to make with not a lot of ingredients so the cod and mussels remain the stars of the show. Secondly, this dish was extremely popular when we cooked it on tour for the cast and crew of Mrs Brown’s Boys both in the UK last year and in Australia a few months ago.

Method

Heat the oven to 160 degrees.

Take the cod portions and gently marinate them with the olive oil, salt, pepper, garlic and dill. Please take extra special care in order not to break the cod portions when marinating. Leave the cod for 5-10 minutes. Slice the peppers in to strips and lay them across a large deep roasting tray. Take the cod and place on top of the peppers, including the marinade and place in the oven for 10-15 minutes until the cod is cooked throughout and just starts to flake.

In the meantime, cook the onion in a pan for two minutes on a medium heat. Once softened add the mussels, wine, cream and cover for 2-3 minutes until the mussels have opened. If any of the mussels have not opened during the cooking time do not use them.

Place the peppers and cod on a large warm serving plate leaving a space down the centre to add the mussels and sauce. Sprinkle the parsley to garnish and serve immediately.

This dish goes with a variety of sides but keep it simple and serve with crushed new potatoes (with butter and chopped chives) and asparagus.

It not only tastes fantastic but also looks great when you serve it to friends. Be ready to receive many compliments with this dish.

Ingredients

  • 4-5 large cod fillet portions (approx. 500g)
  • 500g black mussels (cleaned and uncooked in shells)
  • 3 bell peppers (try and use red peppers for added colour)
  • 1 small onion, finely chopped
  • 3 garlic gloves, finely chopped
  • Handful of chopped dill
  • 100ml olive oil
  • 250ml cooking white wine
  • 150ml single cream
  • 1½ tsp salt
  • 1 tsp pepper
  • Chopped parsley to garnish