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now rice pasta fish cod sheet oven pot oil fresh olive bowl smoked fillet cheese cream roasted ground pepper

ROASTED COD WITH !. CAC Tone Cook Time Serves 25 min 13-15 min 2 GRANA PADANO SAUCE BC cod, roasted, plated and topped, ltalian-style, with a creamy sauce rich with Grana Padano cheese. Serve the fish with sautéed bell peppers and zucchini, and pasta or rice. Recipe can be doubled if serving a larger group. Ingredients 1/4 cup firm cream cheese 1/3 cup + 1 tbsp milk, plus more, if needed 1 small garlic clove, minced Salt and freshly ground white pepper, to taste 1/4 cup finely grated Grana Padano cheese, plus some for sprinkling 1 tbsp chopped fresh basil, oregano or parsley 2 (about 175gr) grey cod or other cod fillets 2 tsp olive oil 1/4 tsp smoked paprika (see Note) Note: Aromatic, deep-red, smoked paprika is sold in our bottled herb and spice aisle: Method 1. Preheat oven to 400 F. While oven comes to temperature, place cream cheese, milk and garlic in a small pot. Set over medium heat and cook and stir until the cream cheese has melted and smoothly blended with the milk. Mix in the 1/4 cup grated cheese and basil (or oregano or parsley); season with salt and pepper. Cover the sauce, remove from the heat and set it aside for now. 2. When oven has preheated, line a baking sheet with parchment paper and set on the cod filets. Combine oil and paprika in a small bowl. Brush this mixture on the cod fillets. Season cod with salt and pepper. Roast cod 10 to 12 minutes, or until cooked through. 3. When cod is almost cooked, uncover the sauce, set over medium heat and make warm again. Thin sauce with a bit more milk, if you find it too thick. When fish is cooked, plate it, top with the sauce, sprinkle with a bit of of grated Grana Padano cheese, and serve.