Roasted Cod & Shrimp Provencal

By á-2421

Ingredients

• 2 T grainy Dijon mustard
• 2 tsp dried Herbes de Provence
• 1 tsp chopped garlic
• 3 T olive oil
• 4 6-oz cod fillets
• 12 raw shrimp
• 1 ½ cups seeded and diced fresh tomatoes
• salt and freshly ground pepper
• ¼ cup whipping cream

Details

Servings 4

Preparation

Step 1

Combine mustard, 1 tsp herbes de Provence, garlic and 2 T olive oil. Brush on fish and let marinade for 30 minutes. Preheat oven to 450. Cover the base of an ovenproof baking dish with remaining 1 T oil. Place fish in centre. Scatter tomatoes and remaining 1 tsp herbes de Provence around fish. Season with salt and pepper. Bake for 5 minutes, add shrimp and bake 5-8 minutes longer or until juiced begin to rise. Remove fish and keep warm. Pour juices and tomatoes into a small pot. Add cream and bring to a boil 2 minutes until slightly thickened. Serve cod topped with shrimp and sauce.