There’s the saying that “…we eat first with our eyes…” so as food bloggers, my husband Jack and I work very hard on the food photography here on A Family Feast.
We like to show our recipes in the most appetizing, but realistic ‘in-the-moment’ and ‘about-to-be-served-to-your-family’ way as possible, so that you – our wonderful readers – know exactly what to expect when you make and eat our recipes!
But while taking the photos for today’s recipe – we came to the conclusion that there was really no good way to show you how incredibly delicious this Baked Cod with Boursin tastes in a photograph! What you might not see very well underneath that crunchy, lemony, Ritz cracker topping is some super flaky and moist baked cod, topped with fresh spinach and finely diced mushrooms.
BUT – the real flavor in this dish comes from a generous layer of melted Boursin cheese smothering the fish as it bakes! It gives this Baked Cod with Boursin a creamy, savory, herbaceous flavor that is so incredibly good – you’ll be tempted to lick the plate clean! (I won’t judge if you do…)
Although we used some store-bought Boursin cheese for this recipe shown above, you can also make this with our homemade Boursin cheese recipe instead! (It comes out equally fantastic!)Print
Note: The easiest way to crush the Ritz Crackers is to leave them in the sleeve and crush in place, being careful that the bottom does not open. Once crushed, just open one end and pour out.
- 1 pound cod or haddock (try to get thick filets also called Captain’s cut)
- 1 tablespoon olive oil
- 2 tablespoons butter
- ¼ cup onion chopped
- 2 ounces crimini or porcini mushrooms, chopped
- 3 ounces fresh spinach
- Juice of ½ lemon
- Zest from half a lemon
- 2 tablespoons milk
- ¼ teaspoon white pepper
- 1 sleeve Ritz crackers, 30 crackers, crushed. See note above.
- 5.2 ounce package Boursin cheese flavored with herbs and garlic, our see here for our recipe
- Preheat oven to 375 degrees.
- Line a small pan with foil and spray with non-stick cooking spray. Lay fish in center. If using a piece with the tail, fold tail under so the fish is even thickness.
- In a medium pan, melt butter in olive oil over medium heat and add onions and cook for three minutes. Add mushrooms and cook for three more minutes. Add spinach and cook one minute or until spinach is wilted.
- Pour this mixture into a medium bowl and add lemon juice, lemon zest, milk, pepper and crushed Ritz. Mix thoroughly to combine.
- Spread the Boursin cheese over the fish evenly. Spread the stuffing loosely over the cheese pushing back up any stuffing that falls off.
- Cover with parchment and foil and bake covered for 20 minutes.
- Remove foil and parchment and bake for an additional 10 minutes.
- Great served with white rice.
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