Cooking with wine recipe: Baked Cod with Amandine-Mustard Sauce
- 1/3 cup sliced almonds
- 1 1/3 pounds ling-cod fillets
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 1½ tablespoons butter, divided
- 1 tablespoon lemon juice
- ¼ cup dry white wine
- 1 teaspoon white-wine Worcestershire sauce
- 1 tablespoon coarse-grain mustard
- 1 tablespoon minced fresh parsley
1. Toast the almonds in a dry skillet until golden. Set aside.
2. Place the fish in a baking pan and sprinkle with salt and pepper. Dot with 1½ teaspoons butter. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until cooked through.
3. In a medium pan, melt the remaining tablespoon butter. Add the lemon juice, wine and Worcestershire sauce. Cook at a low boil for a few minutes to thicken. Stir in the almonds, mustard and parsley. Season with a little pepper.
4. Spoon the sauce over the baked fish and serve.