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Potato Cod over Red Wine Sauce and Wild Mushrooms


Pick up Sea Cuisine at your local grocer and try this recipe for Potato Cod over Red Wine Sauce and Wild Mushrooms, created by Minneapolis chef Jamie Malone, for a quick and easy, restaurant-quality meal right at home.





2 pkgs. Sea Cuisine® Potato Crusted Cod Fillets

For the sauce

Olive Oil
¼ cup shallots, minced
½ cup red wine
½ cup chicken stock
2 tbsp. butter
½ cup wild mushrooms
2 tbsp. chopped green onions


Cook Potato Crusted Cod according to package directions.

When the Cod has about 5–10 minutes left to cook, begin to prepare the sauce.

In a saucepan, over medium-high heat, add enough olive oil to coat the pan. Add the shallots and cook until translucent.

Next, add the red wine and the stock and heat until reduced by half. Strain out and discard the shallots. Add butter to the strained sauce and stir until thickened.

In a separate sauté pan, cook the mushrooms and chopped green onions until tender. Once cooked, add the mushroom mixture to the saucepan with your red wine reduction sauce and stir everything together.

Heat sauce again until thickened. Add sauce, to taste, to the bottom of a dish. Place Cod fillets over the sauce, for a nice, restaurant-quality meal at home!

Serves two