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budget friendly dinner

Roasted Cod with Spinach and Mushrooms

March 3, 2022 by Tamara Giebel 2 Comments

Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce.

Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce
Flakey roasted cod on a bed of wilted spinach and mushrooms with a lemon shallot sauce.

Weeknight dinner needs to be simple and this is ready in 15 minutes. Yes, I said 15 minutes! Grab a bag of spinach, a pack of cremini mushrooms and a few fillets of cod, the rest of the ingredients I bet you have on hand.

I like good food. I want it to taste like fine dining restaurant food every time. Perhaps I’ve been spoiled. I like to say I had a really good mom who made meals from scratch and that is what I’m passing down to my kids. Some people look at this plate and think it takes too much effort, but really it just takes a little planning and some fresh items in your fridge.

Ingredients in Roasted Cod with Spinach and Mushrooms

  • Cod – Fresh cod cut into individual fillets, skin removed.
  • Spinach – Use the Supergreens Salad Blend by Organicgirl if you can with spinach, arugula and green swiss chard. Click the link for details.
  • Mushrooms – Cremini mushrooms, the little brown mushrooms common to the local grocery.
  • Shallot – Similar to an onion, but sweeter and milder.
  • Garlic – Minced garlic. I keep a jar in my fridge.
  • Lemon – A large, fresh lemon for juicing.
  • Basil – Fresh is best, but dried will work as well.
  • Tarragon – Pairs well with seafood, fresh is best or dried will work.
  • Chicken Broth – Better Than Bouillon is my go-to broth.
  • Red Chili Flakes – Just a pinch for a little kick.
  • Pantry Items – Butter, flour, salt, pepper, olive oil

Related Recipes

Try these delicious fish dishes like Pan Seared Cod in Tomatillo Broth a lightly coated cod fillet in a zesty broth with fresh radish and zucchini or One Pan Halibut with Lemon Chive Pistou both ready in less than 30 minutes.

Cod fillet lightly dusted in cornmeal, pan fried with black eyed peas in a tomatillo broth.
Pan Seared Cod in Tomatillo Broth
Pan seared halibut ready in 6 minutes
One Pan Halibut with Lemon Chive Pistou
Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with an easy to make lemon shallot sauce
Print

Roasted Cod with Spinach and Mushrooms

Roasted Cod with Spinach and Mushrooms is a light and simple weeknight dinner with a easy to make lemon shallot sauce.
Course Main Course
Cuisine Seafood
Keyword 15 minute meals, Easy Weeknight Meal, Fish Friday, lent dinners
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4

Ingredients

Roasted Cod

  • 4 fillets cod
  • 2 tbsp olive oil
  • salt and pepper to taste

Spinach & Mushrooms

  • 2 tbsp olive oil
  • 4 cup cremini mushrooms, sliced 1 small package
  • 1 tbsp garlic, mined
  • 6 cups Supergreens salad blend spinach, arugula and green swiss chard
  • 1 pinch red chili flakes

Shallot Lemon Sauce

  • 1/4 cup butter
  • 1/8 cup flour
  • 1/2 cup shallot, thinly sliced
  • 1 tsp garlic, minced
  • 2 cup chicken broth
  • 1 large lemon, juiced
  • 1 tbsp basil
  • 1 tbsp tarragon
  • 1 pinch salt

Instructions

  •  Preheat oven to 450 degrees.

Shallot Lemon Sauce

  • In a small sauce pan over medium high heat, melt butter. Stir in flour and cook for a minute or so. Add shallot and garlic, until just softened. Add chicken broth, stirring until starting to thicken. Reduce heat to low and add lemon juice, basil, tarragon and salt. Keep warm until ready to serve. 

Roasted Cod

  • Heat a large oven safe pan over medium high heat. Season each side of cod fillets with salt and pepper. Add olive oil to hot pan and sear each side of each cod fillet, one minute each side. Place pan in oven and cook for about 5 minutes (while cooking make the spinach and mushrooms). This really depends on how thick your fillets are. Cook until opaque in the middle and just starting to flake.   Remove from oven and plate over spinach and mushrooms, drizzling lemon shallot sauce over cod.

Spinach and Mushrooms

  • Heat a large pan over medium high heat. Add olive oil, then mushrooms, sauté until browned about 4 minutes. Add garlic, spinach mix and red pepper flakes. Cook until spinach mix is just barely wilted, about 1-2 minutes max.

Filed Under: Seafood Tagged With: budget friendly dinner, Fish Friday, Lent Dinners, ready in 15 minutes, weeknight dinner

Classic Cottage Pie

March 17, 2020 by Tamara Giebel Leave a Comment

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.

Rich & Hearty ~ Classic Cottage Pie

Talk about easy! The Classic Cottage Pie checks all the boxes. Pantry recipe, YES. One pot meal, YES. Under 30 minutes, YES.

Budget friendly ground beef is browned with garlic, onion, smoked paprika and a pinch of red pepper flakes for added spice. The best part, though, are the creamy, cheesy mashed potatoes that are browned to perfection on top. Blending a creamy cheddar with a pungent Parmesan really adds flavor. If you have a few carrot tops, garnish the top for extra special presentation.

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.
Print Pin

Classic Cottage Pie

Rich and savory cottage pie topped with creamy potatoes and filled with spiced ground beef, tender carrots and peas.
Course Main Course
Cuisine Irish
Keyword Irish Recipes, One Pot Meal, Pantry Recipes, Shepherd’s Pie, St. Patrick’s Day Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6

Ingredients

Potato Topping

  • 4 russet potatoes peeled
  • 6 tbsp butter
  • 1/4 cup whipping cream
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup medium cheddar cheese grated

Beef Filling

  • 1 lb ground beef
  • 2 cloves garlic
  • 1 1/2 cup yellow onion diced
  • 1 cup carrot diced
  • 1/2 cup frozen peas
  • 1 cube tomato chicken bouillon (Knorr's in Mexican section grocery)
  • 1/2 tsp beef 'Better than Bouillon' bouillon
  • 2 cups potato water
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 pinch red pepper flakes
  • salt and pepper to taste

Instructions

Potato Topping

  • Place peeled potatoes in a pot of lightly salted cold water and bring to boil. Boil until fork tender. Reserve 2 cups of potato water. Drain and return to pot.
  • Using the tines of your fork, 'rice' the potatoes until fluffy.
  • Add butter and blend.
  • Add whipping cream and blend.
  • Fold in cheese and set aside.

Beef Filling

  • Brown ground beef in a large cast iron pan over medium high heat. Drain excess fat, leaving about 1 tbsp in pan.
  • Push ground beef over to one side of the pan. Add garlic, onion and carrot. Saute until almost tender. Add peas and combine with ground beef.
  • Add tomato chicken and beef bouillon, potato water and remaining spices. Simmer for 10 minutes.
  • Spoon potato mixture over top of beef filling. Broil until browned. Top with fresh carrot tops or parsley.

This Classic Cottage Pie can be reheated with ease! Just pop it in the oven at 350 degrees for 10 minutes or until heated through. Serve with salad or fresh cheddar biscuits.

Make it Your Own

Add your favorite ingredients to make it your own. Here are a few ideas:

  • Switch out mashed potato topping for mashed cauliflower topping
  • 1/2 cup corn
  • 1/2 cup mushrooms
  • 1/2 cup parsnip
  • Mix up the cheeses in the potato topping with sharp white cheddar or smoked cheddar.

More Recipes Like This:

  • Roasted Corned Beef with Cabbage and Bacon
  • Garlic Wine Poached Cod
  • Mushroom-Thyme Hand Pies

Filed Under: Beef, Pantry Meals, St. Patrick's Day Tagged With: budget friendly dinner, Comfort Food, One Pot Meal, Pantry Meals

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Meet Out West’s Tamara Giebel

OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

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OUT WEST: FOODS IN SEASON

 

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OUT WEST: Food & Lifestyle is all about coastal seafood to valleys providing local farm raised meat, vegetables and cheeses. The west coast provides a bounty of fresh food and I’m excited to share it with you.. Let's dig in →

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