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Crab & Parmesan Encrusted Cod with Creamed Leeks, Spinach and Shiitakes
Prep: 15 minutes
Cook/Bake: 20 minutes • Serves: 4
3/4 cup refrigerated jumbo lump or canned crabmeat, drained and picked through
1/4 cup PICS shredded Parmesan cheese plus additional for garnish (optional)
4 tablespoons PICS unsalted butter, softened
4 (5-ounce) Market 32 cod fillets
1/2 teaspoon PICS sea salt
1 teaspoon PICS cracked black pepper
1 package (8 ounces) whole shiitake mushrooms, stems removed and halved
2 medium leeks, cut crosswise into 1/4-inch-thick slices
4 cups loosely packed Full Circle baby spinach
1/2 cup PICS heavy cream
1.Preheat oven to 350°. Line rimmed baking pan with parchment paper; spray with cooking spray. In medium bowl, gently fold crabmeat, cheese and 2 tablespoons butter.
2.Pat cod dry with paper towel. Sprinkle cod with 1/4 teaspoon salt and 1/2 teaspoon pepper; place on prepared pan and top with crabmeat mixture. Bake cod 15 minutes or until internal temperature of cod reaches 145°.
3.In large skillet, cook mushrooms and 1 tablespoon butter over medium heat 5 minutes or until mushrooms are soft and lightly browned, stirring frequently; transfer to bowl.
4.In same skillet, cook leeks and remaining 1 tablespoon butter over medium heat 2 minutes or until leeks begin to soften; add 1/4 cup water and reduce heat to low. Cover and cook leeks 10 minutes or until very soft; stir in spinach, cream, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
5.Serve cod and mushrooms over leek mixture sprinkled with cheese, if desired.
Approximate nutritional values per serving:
424 Calories, 26g Fat (15g Saturated), 167mg Cholesterol, 671mg Sodium,
15g Carbohydrates, 3g Fiber, 4g Sugars, 0g Added Sugars, 34g Protein