Baked Cod with Shrimp and Dill Cream Sauce
Ingredients
- 1 ¾ pounds (800g) fresh or frozen cod fillet, thawed
- 1 ¼ pounds (560g) peeled shrimp, tails removed
- 65g (2.2 oz) baby spinach
- 100g (about ¾ cup) halved cherry tomatoes
- 240ml (1 cup) crème fraîche
- 120ml (½ cup) heavy cream
- 10g (2 teaspoons) Dijon mustard
- 8g (1) fish bouillon cube, crumbled
- 15g (3 tablespoons) chopped fresh dill
- 100g (3.5 oz) grated aged cheddar cheese
- 6g (1 teaspoon) salt
- 1g (½ teaspoon) freshly ground black pepper
- 5g (2 teaspoons) pink peppercorns
Instructions
1. Preheat oven to 392°F (200°C)
2. Spread baby spinach evenly in a 9x13-inch baking dish
3. Place cod fillet on spinach and season with salt and black pepper
4. Sprinkle half the shrimp over the fish
5. Whisk crème fraîche, heavy cream, Dijon mustard, crumbled bouillon cube and dill in a bowl
6. Pour sauce over fish and shrimp
7. Scatter cheese and cherry tomatoes evenly over top
8. Bake 20 minutes
9. Remove dish, sprinkle remaining shrimp and pink peppercorns over top
10. Return to oven 5 minutes until shrimp turn pink
11. Serve immediately with buttered new potatoes and steamed sugar snap peas
Tools
- oven
- baking dish
- mixing bowl
- spoon
- measuring cups
- cutting board
- knife
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