Preparation Instructions
STEP 1: Preheat oven to 375°F.
STEP 2: Prepare Morey’s Wild Cod Butter & Herb fillets according to package directions.
STEP 3: Add olive oil and butter to a large iron skillet and swirl.
STEP 4: Add onions, celery, carrots, mushrooms, thyme, and seasoning. Sautee 8-10 minutes until the carrots begin to soften.
STEP 5: Add garlic and cook until fragrant (about 1 more minute).
STEP 6: Sprinkle flour over the vegetable mixture and stir. Cook for 2 minutes. Mixture will begin to thicken. Gradually pour in broth and wine.
STEP 7: Slowly pour in cream and whisk to avoid lumps. Continue to stir until mixture thickens, about 4-5 minutes.
STEP 8: As the sauce thickens, add the peas and fish. Salt and pepper to taste.
STEP 9: Cut each biscuit into 3” sections and scatter the dough across the top of the skillet.
STEP 10: Place in oven and bake at 375°F for 18-20 minutes.
STEP 11: Top with fresh parsley and serve in bowls.
Ingredients
- 2 Morey’s Wild Cod Butter & Herb fillets
- 1/4 cup olive oil
- 3 Tbsp. butter
- 1 sweet onion, chopped
- 1 cup celery, chopped
- 1 1/2 cups carrots, sliced
- 1/2 cup peas
- 1 cup fresh mushrooms, chopped
- 1/2 tsp. salt
- 1/2tsp. black pepper
- 1 tsp. fresh thyme
- 1/2 tsp old bay seasoning
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 3/4 cups chicken or vegetable stock
- 3/4 cup white wine
- 1 cup heavy cream
- 1 tube of refrigerated biscuits
- Fresh parsley
Prep Time
20 minutes
Serving Size
8
Additional Product Options
You can also use:
Tilapia Seasoned Grill
Drink Pairings
Chardonnay
Old Fashioned
Amber Ale
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