Cod with mushrooms and soy-glazed pearl onions
Total time55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 3 more Indicative dietary requirements
View full classification 18 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Desalted cod 4 boneless loins 800 g
- Mixed mushrooms clean oyster mushrooms 400 g
- Pearl onions peeled 400 g
- Garlic 9 g
- Butter 40 g
- Soy sauce 60 ml
- Brown sugar 12 g
- Extra virgin olive oil 40 g
- Parsley 4 g
- Fresh thyme 2 g
- Chilli pepper 1 g
- Salt only if needed 1 g
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Method
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Melt the butter in a saucepan with half the thyme. Add the pearl onions and cook for 6 minutes. Add the soy sauce, cover and cook gently for 20 minutes. Add the sugar and reduce uncovered for 5 minutes without burning the glaze.
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Slice the mushrooms into strips. Sauté in the oil for 10 minutes until their liquid evaporates. Add the chopped garlic and cook for another 3 minutes. Stir in some parsley and taste before adding salt.
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Heat enough water to cover the cod in a shallow pan with the remaining thyme and chilli. Add the fish and poach at a very gentle simmer for 6–10 minutes, depending on thickness, until the centre reaches 63 °C. Lift out with a slotted spoon.
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Divide the mushrooms between four plates, top with the cod and add the pearl onions and glaze. Finish with the remaining parsley and serve hot.
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