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.


  • 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

Additional Product Options
You can also use:
Tilapia Seasoned Grill

Drink Pairings


Old Fashioned

Amber Ale

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