From Sherry’s Kitchen: Stuffed Cod
Herb and Hazelnut Stuffed Cod
There’s not much growing in the garden this time of year… But I did spy some chives sending out new shoots and noticed the parsley putting out new leaves. Sage goes dormant, but the leaves left over from the fall are still tasty. So, after looking at the herb garden bed, my creative culinary juices got going and this delicious dish is the result!
Prep time: 30 minutes
Total cooking time: 55 minutes
1 ½ pounds cod, sliced lengthwise into thin pieces
1 small handful each fresh chives, parsley, and sage
2 T avocado or olive oil
4 oz. cream cheese, warmed to room temperature in a medium bowl
2 oz. hazelnuts
Toast hazelnuts in a 350-degree oven for 20 minutes. Cool slightly and chop coarsely. Set aside.
While hazelnuts are toasting, clean and remove leaves from the stems of the parsley and sage. Break chive shoots in half. Place herbs in blender and add oil, ½ tsp. each salt and pepper. Blend until it makes a paste.
Add herb mixture to cream cheese bowl, plus ½ tsp. each salt and pepper. Mix on high speed with an electric mixer for 30 seconds or until well blended. Blend hazelnut pieces in to the mixture by hand.
Pat cod slices with paper towels to absorb excess water. Spread herb and cream cheese mixture over cod. Roll up starting at one end. Cut each roll-up into 2-inch slices and secure with a toothpick.
Place stuffed cod pieces into an 8X11 baking pan that has been buttered or sprayed with olive oil. Bake in a preheated 350-degree oven for 20 minutes, or until fish is no longer translucent and flakes easily. Do not overbake.
Questions or comments about this recipe? Email Sherry at firstname.lastname@example.org.