Prepare yourself for a burst of flavors that I absolutely adore, and the best part? It’s surprisingly easy to make, a feature that I equally cherish. Let me share with you that this culinary creation has been a long time in the making. Wondering why? Well, let me confess that I’ve become increasingly comfortable with my tendency to be a tad bit fixated on things. And by “things,” I mean food. And when I say “a tad bit,” I really mean a whole lot.
During a lunch outing last summer, my sister-in-law recounted an enticing dish they had at a restaurant, and it captured my imagination. The result? I’ve been pondering it for a solid year. Yes, I admit it; I’m obsessive, and apparently, I’m not the quickest to take action.
But guess what? I’ve finally crafted my own Cod recipe inspired by her description, and let me tell you, it’s outstanding!
Imagine crispy, substantial fish and shrimp placed atop a bed of flavorful, zesty peppers and onions in a delightful sauce. If you’re in search of bold and vibrant flavors, your quest ends right here.
Overview: How to make Shrimp and cod Recipe?
Indulge in a delightful one-dish culinary adventure with this Baked Shrimp and Cod Fish recipe. Perfectly cooked in the oven, this dish features a tantalizing zesty lemon mustard sauce that marries seamlessly with the seafood and pairs wonderfully with fresh pasta. The preparation is straightforward, promising a flavorful meal in just 30 minutes.
To begin, cook your pasta or rice following the package instructions while preheating the oven to 425�F. Next, prepare the main components: thawed cod fillets and raw, peeled shrimp. Chop the cod into chunks, ensuring to blot excess moisture from both the fish and shrimp using paper towels.
In a bowl, create the vibrant lemon mustard sauce by combining broth, lemon juice, olive oil, whole grain mustard, honey mustard, lemon pepper seasoning, and salt. This lively mixture will be the secret behind the dish’s bold flavors.
Assemble your seafood in an oven-safe dish, sprinkling diced green onions and generously drizzling the prepared dressing over the fish and shrimp. A quick toss ensures even coating. Bake for 8-12 minutes until the shrimp turns pink, and the cod is no longer translucent, achieving the desired flakiness.
The final touch involves using a slotted spatula to transfer the fish to a plate. The remaining liquid, now infused with rich flavors, is further enhanced on the stovetop. Boil and then simmer for 5-8 minutes to create a reduction that transforms into a delectable sauce.
Serve the baked fish and shrimp over pasta or rice, generously drizzling the reduced sauce. Don’t forget the optional but highly recommended final touch � a drizzle of fresh lemon over the seafood on your serving plates for an extra burst of flavor. Any leftovers can be conveniently stored in an airtight container, ready to be reheated in the oven or microwave for the next day’s delicious encore. Note that the provided nutrition information excludes pasta or rice, allowing you to tailor the dish to your preferences. Dive into this culinary masterpiece and savor the simplicity and richness of flavors in every bite!
For more seafood delights, check out our Shrimp and Grits Recipe and BBQ Shrimp for additional mouthwatering options!
Also Read: Fisherman soup Recipe
Best Shrimp and Cod recipe
Equipment
- Oven
- Bowl
- Cutting Board
- Knife
- Paper Towel
- Measuring cups and spoons
- Spatula
- Saucepan
- Stovetop
Ingredients
- 1 lb cod fillets thawed
- 3 Green Onion diced (about 1/2 cup)
- 1/2 lb Raw Large Shrimp peeled and thawed
- 1/4 cup Lemon Juice
- 1/2 cup Broth or Water
- 2 tbsp Olive Oil
- 1 tbsp Whole Grain Mustard
- 1 tbsp honey mustard
- 1 tsp Lemon Pepper Seasoning
- 1/2 tsp Salt
- Coked rice for serving
Instructions
- Cook pasta or rice according to package instructions. Preheat the oven to 425�F.
- Chop the thawed cod into chunks and blot both the cod and shrimp with a paper towel to remove excess moisture.
- In a bowl, mix broth, lemon juice, olive oil, whole grain mustard, honey mustard, lemon pepper seasoning, and salt.
- In an oven-safe dish, add the fish chunks and shrimp. Sprinkle green onions and drizzle the dressing over the top. Toss everything together.
- Bake for 8-12 minutes, or until shrimp turns pink and cod is no longer translucent and easily flakes with a fork.
- Use a slotted spatula to transfer fish to a plate. Place the leftover liquid in a stovetop-safe dish, bring it to a boil, then let it simmer for 5-8 minutes to reduce and thicken into a sauce.
- Add pasta to plates topped with fish and shrimp. Drizzle the sauce over the fish. Serve and enjoy!
Notes
- Thaw fish and shrimp in cold water for 1-2 hours or in the fridge overnight.
- Pat dry both the shrimp and cod before baking to avoid soggy fish.
- Chop the cod into large chunks to prevent overcooking.
- Check fish after 8 minutes; the shrimp should turn pink, and cod should easily flake with a fork.
- Drizzle fresh lemon over seafood on serving plates for extra flavor.
- Store leftovers in an airtight container for 1-2 days and reheat in the oven or microwave.
- Nutrition information below does not include pasta or rice.
I think the recipe has a typo with 3 pounds of green onions. Probably 3 green onions instead?
Yes, we also think so. Thanks for bringing it to our notice.