Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes

Total Time:
1 hr 30 min
40 min
50 min

4 servings

  • 4 (8-ounce) captain's cut cod loins
  • Salt and pepper
  • 6 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 2 tablespoons minced ginger
  • 1/4 cup chopped cilantro leaves
  • 1/4 cup thinly sliced green onion
  • 4 sheets rice paper
  • Cilantro Mashed Potatoes, recipe follows
  • Mushroom Sauce, recipe follows

Season both sides of fish with salt and pepper and set aside.

Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes. Remove from heat.

Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry. Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod. Fold ends of rice paper around cod. Repeat with all 4 pieces and set cod bundles aside in refrigerator.

Preheat the oven to 400 degrees F.

When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet. Add cod parcels and sear on both sides. Place skillet in oven for about 8 minutes, or until cod is fully cooked through.

Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate. Garnish with cilantro and lemon wedge, if desired.

Cilantro Mashed Potatoes:

8 large Yukon gold potatoes, peeled

1/4 cup butter, heated

1/4 cup heavy cream, heated

2 cups finely chopped cilantro leaves

Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes. Drain and place potatoes in a large bowl. Add butter and cream and mash with a potato masher. Fold in the cilantro. Serve immediately or keep warm until ready to serve.

Mushroom Sauce:

1 cup thinly sliced shiitake mushrooms

1 cup thinly sliced oyster mushrooms

6 tablespoons butter, divided

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 cup dry white wine

4 tablespoons rice wine vinegar

Salt and pepper

Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate. Season with salt and pepper, to taste.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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