Sauteed Cod with Garlic-Herb Vinaigrette and Baked Portobello Mushrooms Recipe
Sauteed Cod with Garlic-Herb Vinaigrette and Baked Portobello Mushrooms - A flavorful dish from Bon Appétit, perfect for a special occasion or dinner party.
Keywords
- french
- portobello mushroom
- cod
- garlic
- main
- nut free
- dairy free
- easy
- weeknight meals
- saute
- bon appétit
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Ingredients
- 1 whole head of garlic
- 1 1/2 tablespoons Sherry wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons chopped fresh chives
- 1 1/2 teaspoons chopped Italian parsley
- 1 teaspoon minced shallot
- 1 teaspoon chopped fresh tarragon
- 1/2 cup extra-virgin olive oil
- Fine sea salt
- 4 4- to 5-inch-diameter portobello mushrooms, stemmed
- 1/3 cup extra-virgin olive oil
- 2 garlic cloves, chopped
- 8 fresh rosemary sprigs
- 8 fresh thyme sprigs
- 4 7- to 8-ounce skinless cod fillets
- Quick-cooking flour (such as Wondra)
- 2 tablespoons canola oil
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