the roasted cod and shrimps right as they came out of the oven
Originally uploaded by michelle1975.
We found the following recipe in the Globe and Mail. This is an excellent dish for a small dinner party. The ingredients are somewhat unlikely, but it's quick and fairly easy and it's a real charmer--the flavors come together to create something quite extraordinary.
2 tbs grainy Dijon mustard
2 tsp herbes de Provence
1 tsp minced garlic
3 tbs extra virgin olive oil
4 6-oz cod filets
12 medium-sized shrimp, shelled
1 1/2 cups seeded and diced fresh tomatoes
salt and freshly ground black pepper
1/4 cup whipping cream.
Combine mustard, 1 teaspoon of the herbes de Provence, the garlic and 2 tablespoons of the olive oil. Brush this mixture onto the fish and shrimp. Let marinate for 30 minutes.
Preheat the oven to 450 F. Cover the base of an ovenproof baking dish with the remaining 1 tablespoon of oil. Place the fish in the center. Scatter the tomatoes around the fish and season with the remaining 1 tablespoon of herbes de Provence. Add salt and pepper to taste.
Bake the fish and tomatoes in the oven for 5 minutes. Remove from the oven briefly, add the shrimp, and bake for another 5-8 minutes or until the juices begin to rise. Remove the fish and shrimp and keep them warm.
Pour the juices and the tomatoes into a small saucepan. Add the cream. Bring this mixture to a boil and simmer for 2 minutes until slightly thickened. If you prefer a smooth sauce, whisk with an immersion blender. Serve cod topped with the shrimps and sauce.