Stuffed Cod with Almond Sauce

I’m not big on haute cuisine. I’m not even keen on high class restaurants. If I can’t wear jeans and a sweatshirt, I’m out of my comfort zone. And, having a waiter standing over my shoulder, asking me every 5 minutes if my meal is to my liking, while I’m graciously trying to answer with a mouthful, uh-uh, that’s not me. Not to mention that on the ride home, I’m usually still so hungry I want to raid a fast food restaurant just to fill up. All that being said, let’s face it, every now and then, we are obligated to attend a formal function, despite our lack of enthusiasm. While at one such function, I had a cod dish that literally blew me away. The cod was stuffed and rolled, and topped with a ribbon of creamy almond sauce. That meal was so divine, the waiter behind me got nothing more than a nod of my head. I wasn’t about to stop eating long enough to respond to his inquiries. That dish always stuck out in my mind as one of the best I’ve ever eaten; but, at that time, I wasn’t adventurous enough in the kitchen to try to recreate it. Ironically, a short time later, a friend of the family gave me this recipe for fish roll-ups and guess how it is served…..with almond sauce atop. I’ve adapted this recipe somewhat; and it is now a cherished recipe in this house. Simple ingredients, easy to make, melt-in-your-mouth delicious; yet, still elegant enough to serve at a dinner party. No, the stuffing does not have crab meat in it; it’s more budget friendly…it has clams in it, making it a meal you can serve any night of the week. If you’re not fond of fish, the almond sauce would be great atop grilled chicken, as well.

Preheat oven to 350° F.

Prepare stuffing mix as directed on package, using clam liquid as part of liquid called for in directions. (You should have about 1-1/4 cups reserved clam liquid; so you’ll need to add 1/4 cup water.) 

After removing from heat, stir in drained clams, lemon juice, lemon peel and an additional 1/4 cup water. Mix well to combine. Cover, and let stand for 5 minutes.

Rinse fish lightly under cold water. Drain well on paper towels; blotting tops with towels to dry.

Spread stuffing mixture on fish fillets. Roll up. Fasten with wooden picks.

Place fish rolls in baking dish (13x9x2-inch should work fine). Melt 6 Tablespoons butter.
Pour butter onto bottom of baking dish.

Bake for 30 to 40 minutes, or until fish flakes with a fork.

Meanwhile, melt 2 Tablespoons butter in skillet. Add sliced almonds. 

Stir over low heat until almonds are golden brown. Blend in flour. Add half & half; stirring constantly until thickened. If sauce gets too thick, add more half & half. If using, add chives to sauce.

Remove wooden picks from fish roll-ups and top with a ribbon of sauce before serving.
Pour balance of sauce in serving bowl to serve with fish.Garnish with lemon wedges.

Tip: For a more elegant presentation, cook whole asparagus spears. Sprinkle with lemon juice, salt and pepper. Arrange spears on a serving platter. Arrange fish roll-ups on top of asparagus. Pour a ribbon of sauce over all. Pour balance of sauce in serving bowl to serve with fish. Garnish with lemon wedges.

STUFFED COD WITH ALMOND SAUCE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 5 or 6 fillets of cod, pollock, flounder or haddock (fresh or if frozen, thawed)
• 6 Tablespoons butter, melted
• Lemon wedges, for serving

Stuffing:

• 1 package (6-ounces) Stove Top stuffing mix
• 2 cans (6-1/2 ounces each) minced clams, drained, reserving liquid
• Juice from 1/2 lemon
• 2 teaspoons grated lemon peel
• 1/4 cup water

Almond Sauce: 

• 2 Tablespoons butter
• 1/2 cup sliced almonds   
• 1 Tablespoon flour
• 1 cup half-and-half
• 1 Tablespoon cut chives, optional

DIRECTIONS:

1. Prepare stuffing mix as directed on package, using clam liquid as part of liquid called for in directions.
    After removing from heat, stir in clams, lemon juice, lemon peel and additional 1/4 cup water. Mix
    well.
2. Spread stuffing mixture on fish fillets. Roll up. Fasten with wooden picks.
3. Place in baking dish. Melt butter. Pour butter onto bottom of baking dish.
4. Bake at 350 F. for 30 to 40 minutes, or until fish flakes with a fork.
5. Meanwhile, melt 2 Tablespoons butter in skillet. Add almonds. Stir over low heat until almonds are
    golden brown. Blend in flour. Add half & half; stirring constantly until thickened. (If sauce gets too
    thick, add more half & half). If using, add cut chives to sauce.
6. Remove wooden picks from fish roll-ups and top with a ribbon of sauce before serving.

Tip: For a more elegant presentation, cook whole asparagus spears. Sprinkle with lemon juice, salt and pepper. Arrange spears on a serving platter. Arrange fish roll-ups on top of asparagus. Pour a ribbon of sauce over all. Serve with additional lemon wedges.