Baked Cod with Irish Whiskey Sauce Kale, Mushrooms, Tomato, Bacon

Oven-baked cod fillets with a golden crumb topping, drizzled in a lush whiskey sauce. Accompanied by a hearty side of sautéed kale with crispy bacon and earthy mushrooms.

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Course: Entree

Cuisine: British, Irish

Keyword: Baked Cod Fish, Heirloom Recipe

Prep Time: 15

Cook Time: 20

Sauteed Kale: 25

Total Time: 1

Servings: people

Calories: 1295kcal

Author: athomewithrebecka

Ingredients

4 portions of white fish fillets each 4 ounces, sprinkle with salt

Crumb Topping:

1 cup Ritz crackers blended into crumbs
1 cup panko breadcrumbs
½ cup ½ cup fresh parsley chopped
Zest of 1 lemon
4 tablespoons 4 melted butter
½ teaspoon Salt
½ teaspoon pepper
½ teaspoon paprika
½ teaspoon garlic powder

For the Fish:

White wine
Lemon juice

To Garnish:

Chopped parsley
Lemon wedges
Serve with sauteed Kale medley and pea shoots

Whiskey Sauce

⅓ cup Irish whiskey
¼ cup chopped shallots
1 tbsp minced garlic
1 tablespoon white vinegar
1 cup heavy cream warmed
1 tablespoon dijon mustard
2 tablespoon butter
2 tablespoon chopped fresh chives

Instructions

Preheat your oven to 400°F (200°C).
Combine Ritz crumbs, panko breadcrumbs, parsley, lemon zest, and melted butter in a mixing bowl. Season the mixture with salt, pepper, paprika, and garlic powder to taste. Set aside.
Season the fish fillets with salt. Drizzle with white wine and lemon juice.
Place the seasoned fish on a baking sheet and bake in the preheated oven for 10 minutes.
Remove the fish from the oven and sprinkle the prepared crumb mixture evenly over each fillet.
Return the fish to the oven and bake for an additional 12 minutes, or until the crumb topping is golden brown. If needed, broil briefly to achieve a perfect crust.
Garnish with chopped parsley and lemon wedges. Serve with Sauteed Kale

Whiskey Sauce

Combine whiskey, shallots, and vinegar in a small pan; bring to a boil over medium-high heat. Cook for 4 minutes or until the mixture looks like wet sand. Stir in warmed cream and mustard; cook for 2 minutes. Remove from heat; whisk in butter and chives, and season to taste with salt and pepper.

Notes

Sauteed Kale & Mushrooms

1 slice of bacon, chopped
½ cup of sliced shallots
1 package (4 ounces) of mushrooms
10 cups of chopped fresh kale (stems removed)
1 cup of sliced cherry tomatoes
2 tablespoons of water, more if needed
½ teaspoon of pepper
½ teaspoon of salt

Method:

Cook bacon in a large sauté pan until crisp. Add shallots and mushrooms, and cook and stir for 8 minutes.

Add kale and water. Cover and cook for 5 minutes. Uncover and cook, stirring for 5 minutes or until the kale is tender—season with salt and pepper.

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