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Weeknight meals

May 22, 2010

Lovely Jubbly Baked Cod with Avocado, Cream and Cheese

I must thank Jamie Oliver, the Naked Chef, for yet another fantastic, easy recipe. We had this the first week I went back to work and it was pure bliss. It took minutes to prepare and we all loved it.  This is adapted from Happy Days with the Naked Chef. That recipe includes shrimp, but we left it out since we didn't have shrimp on hand. We also substituted orange roughy for cod. It was delicious. Any relatively lean and firm white fish would work. In Jamie's words, "Lovely jubbly."

Serves 4

Extra virgin olive oil
Sea salt and freshly ground black pepper
4 8-oz cod fillets (or halibut, orange roughy, tilapia, etc.)
2 small handfuls of fresh basil, ripped
2 avocados, peeled, pitted and sliced
3/4 - 1 cup half and half or cream
10 oz good white cheddar cheese, grated

Preheat the oven to 425 degrees. Rub a baking dish with a little olive oil, season the fish on both sides with salt and pepper, and place in the dish.  Sprinkle the fish with basil and avocado.  Drizzle over the cream and sprinkle on the cheese.

Cook for 15 - 20 minutes until golden and bubbly.  Season to taste with salt and pepper. Serve.