Roasted Cod and Mushroom Ragout

By stacymd23

Ingredients

• 1 lg. sweet potato, peeled and cut into 1/2 inch chunks
• 2 Tbsp. extra virgin olive oil
• 2 lg. shallots, thinly sliced
• 2 . pkgs. (10 oz each) sliced mushrooms
• 4 skinless cod fillets (6 oz each)
• 1/4 c. packed fresh parsley leaves, finely chopped
• 1/2 c. dry white wine

Preparation

Step 1

1. Preheat oven to 450
2. On 18" by 12" jelly-roll pan, combine sweet potatos, 1 tablespoon oil, half the shallots, and 1/8 teaspoon each s&p. Arrange in single layer on one side of pan. Roast 15 minutes.

3. Meanwhile in 12-in skillet, heat remaining tablespoon oil on med-high. Add remaining shallots and cook 2-3 minutes or until tender and golden brown, stirring occassionally. Add mushrooms and 2 tablespoons water; cook 8 minutes or until liquid evaporates, stirring occasionally.

4. Arrange cod on other side of roasting pan. Sprinkle with 1/8 teaspoon each s&p. Roast alongside potato 8-10 minutes or until fish is just opaque throughout.

5. Stir parsley, wine, and 1/4 teaspoon each s&p into mushroom mixture. Cook1 minute or until wine is reduced by half.

6. Divide potato and cod among serving plates. Spoon mushroom ragout over cod.