• Ingredients:
  • 1 pound cod fish fillets, bones and skin removed
  • 4 tablespoons olive oil, divided
  • pinch of salt
  • 4 medium sized potatoes, peeled and diced
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1¼ cups milk
  • 1 cup cream
  • ½ teaspoon nutmeg
  • salt and pepper
  • fresh flat leaf parsley

It’s time to say goodbye to the classic tuna casserole, and time to say hello to this comforting FunGuy mushroom filled baked cod and potato dish instead! 

Inspired by a similar Portuguese dish, this recipe consists of cod and potatoes in a thick creamy sauce and makes it fun with FunGuy mushrooms peppered throughout. It’s the perfect cozy dinner for any chilly winter evening!

DIRECTIONS:

  1. Preheat the oven to 400F. 
  2. Lay the cod on a clean cutting board and pat dry with paper towels before drizzling each side with  about 1½ tablespoons of olive oil and seasoning with salt. Transfer the cod to a shallow baking dish. Place it in the oven to bake 8-10 minutes or until the cod is almost cooked through and a bit firm. Remove the cod and let it cool about 5 minutes. Do not turn off the oven. 
  3. Place the potatoes in a pot and cover them with cold water. Cover the pot with a lid and put them on the stove, over high heat, to boil while the cod cooks. They are ready when a fork can just barely slide into the potato.  Drain the potatoes of excess water and set aside. 
  4. Heat 2 tablespoons of olive oil in a sauté pan over medium high heat. Add the onions and garlic, stirring occasionally, and cook until the onions are translucent and the garlic has lightly browned. Break the cod up into smaller bits and add it to the pan, cooking another 5 minutes, or until the fish has cooked through completely. Transfer it to a bowl, cover to keep warm, and set aside. 
  5. Heat the butter and the rest of the olive oil in a sauce pan over medium heat. Once the butter has melted, sprinkle the flour over the pan and stir with a whisk constantly, cooking for about 2 minutes, until the flour has absorbed the butter and oil. Pour in the milk, whisking continuously, until it has thickened. Add the cream, still stirring, until well combined. Season with the nutmeg, black pepper, and salt to taste. 
  6. Add the FunGuy mushrooms, potatoes, and cod to a large baking dish and pour in the cream sauce and stir together to evenly distribute the sauce throughout. 
  7. Place the dish in the oven to bake for about 20 minutes, uncovered. It’s ready when the top has browned and the potatoes are tender. Remove the oven and allow to cool 10 minutes. 
  8. Sprinkle with a bit of fresh parsley on top and serve. 

Have a Fun meal!