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Oven-Baked Cod Fillets with Nantes Thyme Butter and Zucchini Quinoa https://www.metro.ca/userfiles/image/recipes/dos-morue-nantais-thym-quinoa-10721.jpg PT20M PT10M PT30M
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
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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

Oven-Baked Cod Fillets with Nantes Thyme Butter and Zucchini Quinoa

Rate this recipe
2 Votes
2
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 Tbsp.
    (60 mL)
    butter
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    SELECTION BUTTER OR BECEL BRICKS

    SELECTION BUTTER OR BECEL BRICKS

    $3.99 ea.

    454 g SELECTED VARIETIES


  • 1
    zucchini
  • 50 mL
    cooking cream
  • 1 3/4 cup
    (430 mL)
    water for quinoa
  • 2
    cod fillet
  • 1 Tbsp.
    (15 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


    SAVE $4.00
    DECECCO OLIVE OIL

    DECECCO OLIVE OIL

    $5.99 ea.

    750 ml


  • 2
    green onion
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    PRODUCT OF CANADA


  • 3/4 cup
    (180 mL)
    white quinoa
  • 4 g
    thyme
  • 200 mL
    white wine for cooking
  • 2
    french shallots
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    BUNCH RADISHES OR GREEN ONIONS

    BUNCH RADISHES OR GREEN ONIONS

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Imprimer ma sélection

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

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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.

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