Thursday, March 7, 2013

Baked Fish with Boursin Herb Cheese

If you’ve ever watched Chopped on the Food Network, or other shows of that type, you’ve probably heard that fish and cheese just don’t go together. I don’t know how many times I’ve heard Scott Conant criticize a contestant for using fish and cheese in the same dish. Fortunately, we’re not on competing for $10,000 so we can do whatever we want! BAKED COD WITH BOURSIN HERB CHEESE calls for both Boursin (an expensive herbed cheese – see the copycat recipe to make your own) and Parmesan.

(based on a recipe from

2 T butter, melted
2 lbs Swai nuggets (recipe called for cod fillets)
4 oz (1/2 c) Boursin cheese with herbs, at room temperature (or make your own)
1 14.5-oz can diced tomatoes with garlic, onion, and peppers, drained
            (Italian style is basically what they’re looking for. Be sure to save the
            juice for soup.)
salt and pepper to taste
2 T shredded Parmesan cheese

Preheat the oven to 400. Pour 1 tablespoon of the melted butter into a baking dish to coat the bottom. Arrange the nuggets in the dish. They should fit snugly but in a single layer. (It doesn’t matter how many pans you have in how many sizes, you won’t have one the right size. Just do the best you can.) Pat the fish dry using a paper towel. Spread the Boursin cheese evenly over the fish. (Just sort of dab it on, since it probably won’t spread as nicely over the nuggets as it would over fillets. But it will spread a lot better at room temperature than if it’s cold.) Pour the drained tomatoes over the top. Season with salt and pepper and sprinkle with Parmesan cheese. Drizzle remaining tablespoon of butter over the top. Bake for about 15 -20 minutes, or until the fish is done and the cheese is bubbling.

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