Baked Cheesy Cod With Ravioli And Spinach

• 175 g butter, softened
• 50 g shallots, peeled and chopped
• 50 g celery, chopped
• 50 g fennel, trimmed and chopped
• 30 g mushrooms, wiped and chopped
• 2 tsp fresh thyme leaves
• 10 g plain flour
• 250 ml chicken stock
• 1 tbsp sunflower oil
• 5 None slices toast, crusts removed and cubed
• 2 medium eggs, beaten
• 125 g mozzarella cheese, diced
• 1 tbsp fresh chopped basil
• 4 None cod steaks, skinned
• 125 ml double cream
• 125 ml milk
• 250 g baby leaf spinach
• 300 g fresh ravioli
• None None Parmesan shavings, to serve

1. Melt 3 1/2 tbsp of butter in a pan and add the shallots, celery, fennel, mushrooms and thyme. Saute gently for about 10 mins until softened. Stir in the flour and cook for a few seconds then gradually stir in the chicken stock. Simmer gently, stirring occasionally, for about 25 mins until reduced by half.
2. Meanwhile, preheat the oven to 350u0b0F. Heat the oil in a separate frying pan and toast the cubed bread until crisp. In a bowl, mix the remaining softened butter with the eggs and mozzarella then add the bread and basil. Place the cod fillets in a large ovenproof baking dish and spread the mozzarella mixture on top.
3. Bake the fish for 10-15 mins until the fish is cooked through and the top is bubbling and golden. Add the cream and milk to the reduced sauce and simmer gently. Puree in the pan with a stick blender then push through a fine-mesh sieve. Season to taste with salt and freshly ground pepper and return to the pan.
4. Return the sauce to the heat and add the spinach and ravioli. Cook for 3-4 mins, until the spinach has wilted and the ravioli is cooked. Divide between 4 plates and top with the cooked fish. Garnish with Parmesan shavings.

butter, shallots, celery, fennel, mushrooms, thyme, flour, chicken stock, sunflower oil, eggs, mozzarella cheese, basil, cod steaks, cream, milk, baby leaf spinach, fresh ravioli, parmesan shavings

Taken from recipes-plus.com/api/v2.0/recipes/19429 (may not work)