If you crave seafood, try this!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, bring water to a boil. Stir in the rice, reduce heat, and cover. Simmer 20 minutes, until water has been absorbed.

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  • Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.

  • Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in the heavy cream. In a small bowl, mix the milk and cornstarch, and stir into the saucepan to thicken the heavy cream mixture. Remove from heat, stir in the shrimp and mushrooms, and season with dill, seasoning salt, and pepper.

  • Arrange cod in the prepared baking dish. Pour the heavy cream mixture over the cod. Sprinkle with Parmesan cheese and parsley.

  • Cover, and bake 30 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork. Serve over the rice.

Nutrition Facts

730.1 calories; protein 39g 78% DV; carbohydrates 46.3g 15% DV; fat 42.8g 66% DV; cholesterol 274.9mg 92% DV; sodium 308.6mg 12% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2007
I tried this (with the following modifications) and it was LOVED by all. I substituted a can of evaporated milk for the heavy cream added 1 teas. of tarragon and baked it uncovered. It lowered the fat increased the subtle herb flavoring and kept it from getting watery. Read More
(29)

Most helpful critical review

Rating: 3 stars
07/15/2010
Three stars as written as I see this recipe as only the foundation or starting point for a finished dish. I used halibut rather than cod but that's neither here nor there and doesn't affect the recipe. I sweated the mushrooms along with the onion and garlic as I didn't need them to give off all their juices into the sauce as the dish was baking! I didn't add cornstarch or milk as neither was necessary if you simply reduce the cream to thicken. The cream sauce needed flavor beyond the dill and a little sherry was the obvious choice. I didn't use the Parmesan - I guess being Italian I have a bias against using cheese with fish or other seafood! Finally since this was to be baked at 350 degrees for 30 minutes (perfect time and temperature by the way) there was no need to cover it and have it "stew" rather than bake also holding on to all of the juices which would only have made the sauce more liquidy. This turned out to be a rich flavorful dish with both the shrimp and the fish perfectly cooked. The sherry as Hubs so aptly put it definitely gave the dish character. I layered the shrimp over the fish filets then poured the sauce over them. It isn't directed to do this in the recipe but do salt and pepper your fish and shrimp before pouring over the sauce and baking! For a little color sprinkle on a little paprika. The small changes I've outlined gave this dish definition and dimension and went a long way toward bringing this dish up to a good 4-star rating. Read More
(43)
71 Ratings
  • 5 star values: 39
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 3 stars
07/14/2010
Three stars as written as I see this recipe as only the foundation or starting point for a finished dish. I used halibut rather than cod but that's neither here nor there and doesn't affect the recipe. I sweated the mushrooms along with the onion and garlic as I didn't need them to give off all their juices into the sauce as the dish was baking! I didn't add cornstarch or milk as neither was necessary if you simply reduce the cream to thicken. The cream sauce needed flavor beyond the dill and a little sherry was the obvious choice. I didn't use the Parmesan - I guess being Italian I have a bias against using cheese with fish or other seafood! Finally since this was to be baked at 350 degrees for 30 minutes (perfect time and temperature by the way) there was no need to cover it and have it "stew" rather than bake also holding on to all of the juices which would only have made the sauce more liquidy. This turned out to be a rich flavorful dish with both the shrimp and the fish perfectly cooked. The sherry as Hubs so aptly put it definitely gave the dish character. I layered the shrimp over the fish filets then poured the sauce over them. It isn't directed to do this in the recipe but do salt and pepper your fish and shrimp before pouring over the sauce and baking! For a little color sprinkle on a little paprika. The small changes I've outlined gave this dish definition and dimension and went a long way toward bringing this dish up to a good 4-star rating. Read More
(43)
Rating: 5 stars
04/05/2007
I tried this (with the following modifications) and it was LOVED by all. I substituted a can of evaporated milk for the heavy cream added 1 teas. of tarragon and baked it uncovered. It lowered the fat increased the subtle herb flavoring and kept it from getting watery. Read More
(29)
Rating: 5 stars
05/31/2007
Absolutely oustanding - so rich and elegant but so easy to make. I made it pretty much as written - cut back on the parsley as we aren't huge fans - but I'm sure it would work just as well with any other white fish and maybe a combination of shrimp and scallops. Thanks so much Lynseey! Read More
(12)
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Rating: 3 stars
11/03/2004
I made this recipe exactly as stated and I found the dill to be wayyyyy too overpowering for the rest of the ingredients:( So unless you're a big dill fan I'd cut back on it other than that this was pretty good. Read More
(8)
Rating: 5 stars
03/30/2011
OBVIOUSLEY THIS IS....GREAT STUFF IT IS SO YUMMY AND CUTE Read More
(6)
Rating: 5 stars
10/02/2006
This is really good! After reading other reviews I doubled the sauce. It took a little tweaking to adjust the seasoning to my liking - I added red crushed pepper for spice and extra butter for richness. Served with rice and heavily seasoned green beans. Again very good! Read More
(5)
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Rating: 5 stars
12/28/2009
I made this using half and half intsead of the heavy cream and 1 tsp dried dill instead of fresh and it was amazingly good. It tasted like something you would pay a lot for at a restaurant yet it was simple to make at home. I will definitely be making this again although I think I will add more mushrooms and shrimp (about double of each) next time. Read More
(5)
Rating: 3 stars
10/27/2010
I read some reviews before making this dish and I took some of the advice. I am not a fan of dill so I used some dried tarragon instead. I also added a dash of sherry and I am glad I did. The dish turned out fine but it would have been very bland without the sherry. I omitted the milk and cornstarch and I did not cover the dish when I put it in the oven. The sauce had a nice consistency and was not too watery. Overall I found the effort I put into this dish was not worth the outcome. I will not be making this again. Read More
(4)
Rating: 4 stars
09/09/2005
This recipe really was delicious! I used dry dill and only sprinkled it on for a bit of flavor rather than overpowering the simple ingredients and it was great. My one complaint was that the sauce really watered down in the oven even though it was nice and thick prior to that. The fish seemed to give off water to thin it down...but the flavor on the rice was still delicious. Read More
(4)