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Oven-Baked Cod Fillets with Nantes Thyme Butter and Zucchini Quinoa
2018-04-16
https://www.metro.ca/userfiles/image/recipes/dos-morue-nantais-thym-quinoa-10721.jpg
PT20M
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Preheat the oven to 400°F.Peel and finely slice the shallots and add them to a pot with white wine and thyme.Let reduce over low heat until almost all liquid has evaporated, about 15 minutes.In another pot, add water and quinoa and bring to a boil.Add some salt and lower the heat to medium, cover and simmer for 11 minutes or until all the water has been absorbed.Place the fish fillets on a baking sheet, baste with olive oil, season with some salt and pepper and bake for 10 minutes.Slice the zucchini and green onion into thin rounds, add them to the quinoa, cover and let sit for 5 minutes off of the heat.Add the cream to the shallot mixture and bring to a simmer. Remove from heat. Add the butter and vigorously whisk until smooth.Remove from heat. Add the butter and vigorously whisk until smooth.Serve the fillets on the quinoa and spoon Nantes butter over.Source: Missfresh.com
2
4
2
5
4
4 Tbsp. (60 mL) butter
1 zucchini
50 mL cooking cream
1 3/4 cup (430 mL) water for quinoa
2 cod fillet
1 Tbsp. (15 mL) olive oil
2 green onion
3/4 cup (180 mL) white quinoa
4 g thyme
200 mL white wine for cooking
2 french shallots
Oven-Baked Cod Fillets with Nantes Thyme Butter and Zucchini Quinoa
2
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
4 Tbsp.
(60 mL)butter
-
1
zucchini
-
50 mL
cooking cream
-
1 3/4 cup
(430 mL)water for quinoa
-
2
cod fillet
-
1 Tbsp.
(15 mL)olive oil
-
2
green onion
-
3/4 cup
(180 mL)white quinoa
-
4 g
thyme
-
200 mL
white wine for cooking
-
2
french shallots
Preparation
Preheat the oven to 400°F.
Peel and finely slice the shallots and add them to a pot with white wine and thyme.
Let reduce over low heat until almost all liquid has evaporated, about 15 minutes.
In another pot, add water and quinoa and bring to a boil.
Add some salt and lower the heat to medium, cover and simmer for 11 minutes or until all the water has been absorbed.
Place the fish fillets on a baking sheet, baste with olive oil, season with some salt and pepper and bake for 10 minutes.
Slice the zucchini and green onion into thin rounds, add them to the quinoa, cover and let sit for 5 minutes off of the heat.
Add the cream to the shallot mixture and bring to a simmer. Remove from heat. Add the butter and vigorously whisk until smooth.
Remove from heat. Add the butter and vigorously whisk until smooth.
Serve the fillets on the quinoa and spoon Nantes butter over.
Source: Missfresh.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
