Cod and Mushroom Ragout

By DrChef

Total time: 30 minutes

Ingredients

• 1 large (1-pound) sweet potato, peeled and cut into 1/2-inch chunks
• 2 tablespoon(s) extra virgin olive oil
• 2 large shallots, thinly sliced
• 2 package(s) (10 ounces each) sliced mushrooms
• 4 (6 ounce each) skinless cod fillets
• 1/4 cup(s) packed fresh flat-leaf parsley leaves, finely chopped
• 1/2 cup(s) dry white wine

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 450 degrees F.
2. On 18" by 12" jelly-roll pan, combine sweet potatoes, 1 tablespoon oil, half the shallots, and 1/8 teaspoon each salt and pepper. Arrange in single layer on one side of pan. Roast 15 minutes.
3. Meanwhile, in 12-in. skillet, heat remaining tablespoon oil on medium-high. Add remain­ing shallots and cook 2 to 3 minutes or until tender and golden brown, stirring occasionally. Add mushrooms and 2 tablespoons water; cook 8 minutes or until liquid evaporates, stirring occasionally.
4. Arrange cod on other side of roasting pan. Sprinkle with 1/8 teaspoon each salt and pepper. Roast alongside potato 8 to 10 minutes or until fish is just opaque throughout.
5. Stir parsley, wine, and 1/4 teaspoon each salt and pepper into mushroom mixture. Cook 1 minute or until wine is reduced by half.
6. Divide potato and cod among serving plates. Spoon mushroom ragout over cod.