Oven Baked Cod Filets with Mushrooms

I lived in France from 2001-2005 and took classes at a local cooking school. The classes were taught by a long-time resident of France, an American woman who had learned to cook during her many years of living in Louveciennes, a small town just outside Paris. This was one of my favorite recipes, one that I still make today. She called it “Le Cabillaud de Clémentine”.

Serves 4

• 4 cod filets

• 1⁄2 lb mushrooms, cleaned and sliced

• 3 T chopped shallot

• 1⁄4 c dry white wine

• 3 T heavy cream

• 1⁄4 c grated cheese; Swiss, Comté or Gruyere

• 2 T chopped parsley

• Salt and pepper

Preheat oven to 400.

Pat fish dry with paper towels. Salt and pepper both sides. Butter a gratin dish large enough for the fish and place fish in the dish. Set aside.

In a heavy nonstick skillet, melt 1 T of butter over medium heat and sauté shallots for about 1 minute. Add mushrooms, season with salt and pepper, and cook for 3-4 minutes. Stir occasionally until the mushrooms are cooked and the liquid they have released has evaporated.

Spread mushroom mixture over top of the fish. Pour the wine and cream over the filets and top with grated cheese.

Bake uncovered for 10-15 minutes until cooked. Sprinkle with chopped parsley and serve with rice.