This is a simple, yet so very delicious autumn fish dish. It only requires a few key ingredients, it’s easy to make and taste amazing. I love to serve this fish with a cauliflower purée and a nice side salad.
I love serving chanterelles with fish! It’s such an underestimated combination that should get more into the spotlight. Topping it all with fresh lingonberries and you have yourself a wonderful fall dinner. Usually when serving chanterelles (at least to my knowledge and experience) you serve it with a pieces of steak or add some cheese to it. But a good pieces of cod and chanterelles together with fresh lingon berries might be one of the most delicious combinations I have ever tasted. The tender and soft fish, together with the fried chanterelles and the sour and tangy lingonberries makes the most wonderful combination. I love to serve it on a light and easy cauliflower purée that adds a smoothness to the dish. Chanterelles might not be the most flavorful mushrooms on their own. But by frying them with garlic, shallots, salt and pepper they get so tasty and make the perfect match to the gentle and tender fish.
A cod fillet can easily become dry, tasteless and sooo boring. Thats why I like to bake my cod on a lower degree, just to make sure it doesn’t cook too fast and get too dry. I also prefer my cod not baked all the way though, I like it when there’s just a little little bit of “rawish” core in the middle. I think it makes such a great contrast to the rest of the baked and soft parts of the fish. So I would really recommend you rather to undercook the fish than to overcook it. Just like meat it will still keep on baking for a few minutes after getting out of the oven, so it’s really better to undercook it than to risk getting it dry and tasteless.
Ingredients for this Baked Cod with Chanterelles & Lingonberries:
- Lemon juice
- Dijon mustard
Other recipes you might like:
- Scallops Italian Style
- Moule Mariniere with Garlic, Chili & Ginger
- Scallop Carpaccio with Avocado Cream & Fish Roe
- Harissa Fried Shrimps with Cauliflower Purée & Summer Vegetables
Baked Cod with Chanterelles & Lingonberries
- 1/2 Cauliflower head divided into smaller pireces
- 1 tsp Lemon juice
- 1 tsp Dijon mustard
- 2 Cod fillets
- 100 g Chanterelles cleaned and cut into smaller pieces if big
- 1/2 tsp Butter (optional)
- 1/2 Shalott finely chopped
- 3-4 tbsp Lingonberries
- Salt, to taste
- Pepper, to taste
- Preheat the oven to 150 degrees Celcius.
- Season the cod fillets with salt and pepper and put in a oven proof dish. Bake for 15-20 minutes depending on how raw you like them and how thick they are.
- Bring water to a boil and boil the cauliflower florets until soft (if using).
- When 5 minutes remain for the cod to be finished preheat a nonstick pan over medium heat with some butter (if using).
- Sauté the chanterelles with shallots and season with salt and pepper. Fry until golden brown.
- When the cauliflower is ready, drain and then mix using a hand mixer until you have a purée.
- Add lemon juice, dijon mustard, salt and pepper.
- Divide the purée between two plates.
- Add cod to the plates and top with fried chanterelles and lingonberries.